Watercress Tomato and Sole Soup |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is from Herbs and Spices the Cook's Reference by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used. Ingredients:
7 ounces sole fillets, skinned |
5 cups fish stock or 5 cups chicken stock |
1 tablespoon rice wine or 1 tablespoon dry sherry |
5 slices fresh ginger (thin slices) |
1 1/2 cups small watercress leaves |
2 tomatoes, peeled seeded and diced |
salt, to taste |
white pepper, to taste |
2 teaspoons soy sauce |
1/2 teaspoon toasted sesame oil |
1 scallions (green onion) or 1 welsh onion, very finely sliced (green onion) |
Directions:
1. Cut the fish into thin strips across the grain.
2. Bring the stock slowly to a boil.
3. Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
4. Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
5. Add the pieces of fish to the soup.
6. Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
7. Season with the soy sauce and sesame oil, stir in the onion and serve.
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