Clear Fish Soup
chinese, fish, soups
1/2 lb white fish fillets, fresh
1 or frozen
4 cup superior chicken broth
1 (clear)
1 tablespoon medium sherry
8 slices winter bamboo shoots
1 bunch fresh spinach
1 teaspoon salt
1 tablespoon 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.
Yield: 4 servings