Recipe - Clear Fish Soup

One half pound White fish fillets, fresh
Or frozen
4 cup Superior chicken broth
(clear)
1 tablespoon Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 teaspoon Salt
1 tablespoon Cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces.
Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into
paperthin strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling water for 15 seconds,
reserve. Add salt to water. Blanch spinach for 10 seconds, drain &
reserve.

When stock reaches rapid simmer (don't let it boil), add fish, spinach &
sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil
into soup, transfer to serving bowl, & serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini