Clear Fish Soup with Greens & Ginger

Recipe Title:  Clear Fish Soup with Greens & Ginger (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 6

Ingredients:

8 cups fish & veggie stock ( or stock of your choice)

2 cups chicken or vegetable broth (from a tetra pack)

1  cup brocolli - diced small

1 1/2 cups spinach - fresh

1 cup peas

.5 kg talapia fillets

1/4 cup Tamari soy sauce

1 tsp. fish sauce

2 tbsp. ginger - grated

cracked pepper

Procedure:

Make fish & vegetable stock first by adding vegetables and any fish bones to a large pot. Cover vegetables with cold water and bring up to the boil. Reduce heat and cook for another 60 minutes at a high simmer.

Strain stock and add to a large soup pot.  Add 2 more cups of chicken stock or any stock you have on hand as 8 cups isn’t enough stock for this recipe.

Bring 10 cups of stock up to a rapid boil. 

While the stock is heating rinse fresh fish under cold running water first and then cut into large chunks.

Add fish, diced brocolli, spinach, peas, and grated ginger  to the stock and bring back up to the boil. This takes about 4 minutes. 

Add cracked pepper, a few dashes of fish sauce and the soy sauce.

After it comes back up to the boil, turn heat off and serve immediately as the fish and the vegetables will be perfectly done.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com