Fish Filet Soup #2

4 Servings

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Fish Filet Soup #2 Ingredients

1/2 lb Fish filets	1 tb Soy sauce
1 sm Onion	1 tb Sherry
1 Or	6 c Stock
2 Whole scallions	1 ts Salt
1 tb Cornstarch	1 tb Soy sauce

Instructions for Fish Filet Soup #2

1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions. 2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat. 3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions. VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in strips. In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish. In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized