*  Exported from  MasterCook  *

                             Clear Fish Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         White fish fillets -- fresh
                        Or frozen
   4      cups          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 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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