Try this Gingered Fish And Watercress Soup recipe, or contribute your own.
Suggest a better descriptionSoak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems. Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and saute until just tender, about 3 minutes. Add sliced mushrooms and saute until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes. Serves 4. Bon Appetit April 1991
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Serving Size: 1 Serving (1070g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1265 | ||
Calories from Fat: 550 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.1g | 81 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 307.5mg | 95 % | |
Sodium 1089.3mg | 38 % | |
Potassium 989.9mg | 26 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.7g | ||
Protein 156.5g | 224 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1265
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