Watercress Tomato Fish Soup
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
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
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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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