Fish Soup With Crabmeat, Lemongrass, And Enoki Mushrooms

Jesus loved the enthusiast, the man who knew what side he was on and threw himself whole-heartedly into the struggle. He liked energetic action, as in the men who climbed the roof and broke a way through for their paralyzed friend, or in Zacchaeus who forgot his dignity and swarmed up a tree. He loved the generous giver. All four Gospels quote His saying, 'He who loves life loses it; he who spends keeps.' It sums up His attitude to life. He praised the man who banged on the door till he got an answer; He wanted men to show that kind of determination in the affairs of religion. He praised the widow who badgered the unjust judge into doing justice. He did not like playing for safety or burying one’s talent. It is the peace-makers rather than the peace-keepers whom He blesses. Goodness is a positive active loyalty (Hugh Martin).

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Hmong		10	Servings

INGREDIENTS

		=== STOCK ===
4	lb	Heads and bones of nonoily
		white fish
		Such as sole, flounder
		snapper or bass
1		Onion, cut into chunks
1/2		Head fennel, cut into chunks
2		Carrots, cut into chunks
2		Celery stalks, cut into
		chunks
2	T	Unsalted butter
10		Fresh lemongrass stalks
1	c	Sake
1		Piece ginger -, 1" peeled
		sliced
		Thinly
5		Sprigs flat-leaf parsley
5		Sprigs fresh cilantro
		stems and roots
		attached
		Extra cilantro leaves, for
		garnish
10		Whole black peppercorns
		=== SOUP ===
1 3/4	lb	King-crab legs, shells
		removed
		Cut into 1/2" pieces
7	oz	Enoki mushrooms, trimmed to
		1" lengths
		Including caps
		Salt, to taste

INSTRUCTIONS

Note: To save time, you can purchase good-quality fish stock at  better
fish markets. Or, if using fresh fish, have your fishmonger  remove the
gills and any traces of blood from heads, cut the bones to  fit into a
12-quart stockpot, and wash the bones thoroughly. Place  onion, fennel,
carrots, and celery into a food processor; pulse until  medium fine.
Over medium heat, melt butter in a 12-quart stockpot.  Add processed
vegetables, and cook, stirring occasionally, until  tender, 8 to 10
minutes. Cut 6 stalks of lemongrass in half  lengthwise; set aside.
Remove and discard tough outer layers of  remaining 4 stalks; cut into
very thin slices crosswise, and set  aside. Add fish heads and bones to
stockpot; raise heat to  medium-high. Cook, stirring occasionally, for
3 to 5 minutes. Add  sake, ginger, reserved lemongrass stalks, parsley,
cilantro,  peppercorns, and 2 1/2 quarts water. Reduce heat to low,
skim any  foam that has risen to surface, and simmer 25 minutes. Remove
from  heat; let sit for 10 minutes. Pour through a strainer lined with
a  double layer of dampened cheesecloth; discard solids. Skim off fat.
Add the crabmeat, reserved lemongrass slices, and mushrooms; season
with salt. Return soup to medium heat, and simmer 10 minutes. Pour
soup into 12 very small vessels, such as sake cups. Garnish each with
a cilantro leaf, and serve. Refill as necessary. Serves 10 to 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 33
Calories (kcal); 2g Total Fat; (60% calories from  fat); trace Protein;
3g Carbohydrate; 6mg Cholesterol; 15mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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