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  Recipe Home » Oriental » Clear Fish Soup
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  Clear Fish Soup
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 196
Ingredients:
1/2 lb White fish fillets, fresh
Or frozen
4 cup Superior chicken broth
(clear)
1 tbsp Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 tsp Salt
1 tbsp 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.
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