• 1/2 lb white fish fillets, fresh or frozen
  • 8 slices winter bamboo shoots
  • 1 bunch fresh spinach
  • 4 cup superior chicken broth (clear)
  • 1 tsp salt
  • 1 tbsp cooked peanut oil
  • 1 tbsp medium sherry

To make some delicious and appetizing clear fish soup, heat the chicken broth. Cut white fish fillets into 1″ by 2″ pieces. Cut off root ends of spinach and wash thoroughly.

Slice the bamboo shoots into paper thin strips and add to stock as it is heating. Using a wire strainer, blanch fish pieces in boiling water for 15 seconds and reserve.

Add some salt to water and blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don’t let it boil), add the fish, spinach and sherry.

Lastly, cook for 3 minutes.Then heat the peanut oil in ladle over flame. Mix oil into Soup, transfer to serving bowl and serve to our guests.