Gingered Fish and Watercress Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 ounce dried chinese black mushrooms or dried shiitake mushrooms |
1/2 cup hot water |
1 1/2 teaspoons peanut oil |
1 teaspoon oriental sesame oil |
3 green onions, minced |
2 large garlic cloves, minced |
1 tablespoon plus 1 teaspoon minced, peeled fresh ginger |
3 cups canned low-salt chicken broth |
1/4 cup bottled clam juice |
1 tablespoon dry sherry |
1 tablespoon soy sauce |
1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes |
3 large bunches watercress, trimmed |
Directions:
1. 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.
2. Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté 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.
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