Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 107.9
- Total Fat: 1.8 g
- Cholesterol: 33.7 mg
- Sodium: 872.1 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.9 g
- Protein: 13.8 g
View full nutritional breakdown of Watercress Tomato Fish Soup calories by ingredient
Watercress Tomato Fish Soup
Submitted by: LUCAHJINIntroduction
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. 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.Number of Servings: 4
Ingredients
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* 7 ounces sole fillets, skinned
* 5 cups fish stock or chicken stock
* 1 tablespoon rice wine or 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 scallion or welsh onion, very finely sliced (green onion)
Directions
Cut the fish into thin strips across the grain.
Bring the stock slowly to a boil.
Add the rice wine and the ginger, and simmer for 5 minutes.
Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
Add the pieces of fish to the soup.
Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
Season with the soy sauce and sesame oil, stir in the onion and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCAHJIN.
Bring the stock slowly to a boil.
Add the rice wine and the ginger, and simmer for 5 minutes.
Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
Add the pieces of fish to the soup.
Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
Season with the soy sauce and sesame oil, stir in the onion and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCAHJIN.
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Very Good
