Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Gingered Fish And Watercress Soup Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasGingered Fish And Watercress Soup Recipe - Cooking Index

Gingered Fish And Watercress Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

1/2 oz 14gDried Chinese black mushrooms
  = (or dried shiitake mushrooms)
1/2 cup 118mlHot water
1 1/2 teaspoons 7.5mlPeanut oil
1 teaspoon 5mlOriental sesame oil
3   Green onions - minced
2   Garlic cloves - minced (large)
1 tablespoon 15mlMinced peeled fresh ginger - plus
1 teaspoon 5mlMinced peeled fresh ginger
3 cups 711mlCanned low-salt chicken broth
1/4 cup 59mlBottled clam juice
1 tablespoon 15mlDry Sherry
1 tablespoon 15mlSoy sauce
1/2 lb 227g / 8ozCatfish 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.

Bon Appetit, April 1991


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.