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Friday, 22 March 2013

Clear Fish Soup with Greens & Ginger

By: Miriam Borys

Yield: 6

8 cups fish & veggie stock ( or stock of your choice)
2 cups chicken or vegetable broth (from a tetra pack)
1  cup broccoli - diced small
1 1/2 cups spinach - fresh
1 cup peas
½ cup green onions or fresh chives - diced into ½ inch 
.5 kg talapia fillets (500g or 3 small fillets)
1/4 cup Tamari soy sauce
1 tsp. fish sauce
2 tbsp. ginger - grated
cracked pepper

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 45 minutes at a high simmer.
Strain stock, and reserve all the liquid to add to a large soup pot.  Add 2 more cups of chicken stock or any stock you have on hand as you will need a minimum of 10 cups of broth/stock for this soup recipe.
Bring 10 cups of stock up to a rapid boil. 
While the stock is heating rinse fresh fish under cold running water first to remove surface pathogens and then cut into large chunks.
Add fish, diced broccoli, spinach, peas, green onion or chives, 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. Add a dash of soy sauce to each bowl of soup as it is served.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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