INGREDIENTS

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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