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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
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Watercress Tomato Fish Soup

Submitted by: LUCAHJIN

Introduction

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

    * 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)

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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.






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Member Ratings For This Recipe

  • I didn't follow the recipie exactly, and it was still very good. I'm sure that it is even better with all the stuff I left out. - 8/4/08

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