Recipe - Asian Chowder

1 tablespoon Olive oil
1 cup Bok choy,; julienne
1 cup Julienne carrots
One half cup Water chestnuts,; thinly
cut or sliced up
6 ounce Straw mushrooms
1 ounce Cloud mushrooms,; hydrated
1 pound Red snapper,; cut into
1inch cubes
1 One half qt Fish stock
3 cup Milk
1 cup Coconut milk
Pinch black sesame seeds
Pinch ground chili pepper
One fourth cup Chiffonade of cilantro
1 Sheet nori seaweed,; cut
into thin sheets
1 ounce Salmon roe
4 Fried wonton wrappers
2 tablespoon Chopped green onions

In a large sauce pan, heat the olive oil. When the oil is hot, saut_ the
bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.
Saut_ for 34 minutes or until the vegetables wilt. Season with salt and
pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut
milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for
1520 minutes. Season the chowder with the black sesame seeds and chili
pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a
boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon
roe and green onions. Serve with the fried wonton wrappers.

Yield: 68 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2435

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 14:18:58 0500

From: Meg Antczak meginny@frontiernet.net