Gingered Fish And Watercress Soup

Recipe Ingredients

1/2 oz	14g	Dried Chinese black mushrooms
		= (or dried shiitake mushrooms)
1/2 cup	118ml	Hot water
1 1/2 teaspoons	7.5ml	Peanut oil
1 teaspoon	5ml	Oriental sesame oil
3		Green onions - minced
2		Garlic cloves - minced (large)
1 tablespoon	15ml	Minced peeled fresh ginger - plus
1 teaspoon	5ml	Minced peeled fresh ginger
3 cups	711ml	Canned low-salt chicken broth
1/4 cup	59ml	Bottled clam juice
1 tablespoon	15ml	Dry Sherry
1 tablespoon	15ml	Soy sauce
1/2 lb	227g / 8oz	Catfish fillets - cut 3/4" cubes
		= (or other white-flesh fish fillets)
3		Watercress bunch - trimmed (large)

Recipe Instructions

Soak 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.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.