| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Chinese, Soups/stews | 4 | Servings |
INGREDIENTS
| 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 | ts | Salt |
| 1 | tb | Cooked peanut oil |
INSTRUCTIONS
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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