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Ingredients Jump to Instructions ↓

  1. 1/2 lb White fish fillets, fresh Or frozen

  2. 4 c Superior chicken broth (clear)

  3. 1 tb Medium sherry

  4. 8 Slices winter bamboo shoots

  5. 1 Bunch fresh spinach

  6. 1 ts Salt

  7. 1 tb Cooked peanut oil

Instructions Jump to Ingredients ↑

  1. Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin 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.

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