Clear Fish Soup

* Exported from MasterCook *

CLEAR FISH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb White fish fillets, fresh
Or frozen
4 c Superior chicken broth
(clear)
1 tb Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 t Salt
1 tb Cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets
into 1" by 2" pieces. Cut off root ends of spinach &
thoroughly wash. Slice bamboo shoots into paper-thin
strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling
water for 15 seconds, reserve. Add salt to water.
Blanch spinach for 10 seconds, drain & reserve.

When stock reaches rapid simmer (don't let it boil),
add fish, spinach & sherry. Cook for 3 minutes. Heat
peanut oil in ladle over flame. Mix oil into soup,
transfer to serving bowl, & serve.



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