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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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