Whole Fish Soup I


Serves: 4
Total Calories: 174

Ingredients

2 pounds sea bass or carp (1 fish)
2 stalks scallion
2 or 3 slices fresh ginger root
6 cups Stock, Chicken or favorite stock
1 tablespoon peanut oil
3/4 to 1 teaspoons salt

Directions:

1. Have fish cleaned and left whole. Cut scallions in 1-inch sections. Mince ginger root.

2. Bring stock to a boil. Add fish, scallions and ginger and simmer, covered, 10 minutes.

3. Add peanut oil and salt. Simmer, covered, 10 minutes more.

NOTE: Serve the fish on a platter, the soup in a tureen.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 174
Calories from Fat: 45

This Whole Fish Soup I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Soups
Abalone Soup
Basic Bean Curd Soup
Basic Fishball Soup
Basic Soup With Pork, Quick-Cooking
Basic Soup With Pork, Slow-Cooking
Basic Vegetable Soup
Beef And Chinese Lettuce Soup
Beef And Lotus Root Soup
Beef And Turnip Soup
Celestial Soup
Chicken And Bitter Melon Soup
Chicken And Fuzzy Melon Soup
Chicken And Lotus Seed Soup
Chicken And Vermicelli Soup
Chicken Velvet And Corn Soup
Chicken Velvet And Lettuce Soup
Clam Soup
Crabmeat Soup I
Crabmeat Soup II
Cuttlefish And Lotus Root Soup
Egg Drop Soup I
Egg Drop Soup II
Fish Fillet Soup I
Fish Fillet Soup II
Fish's Maw Soup I
Fish's Maw Soup II
Hot-Sour Soup
Hot-Sour Soup, Leftovers
Matrimony Vine Soup
Mushroom Soup
Oxtail Soup I
Oxtail Soup II
Oyster Soup
Pork And Chinese Cabbage Soup
Pork And Cucumber Soup
Pork And Fuzzy Melon Soup
Pork And Mustard Cabbage Soup
Pork And Seaweed Soup
Pork And Water Cress Soup
Pork And Winter Melon Soup
Porkballs And Vermicelli Soup
Spinach Soup
Squab Soup And Ginseng Root
Stock, Chicken
Stock, Meat
Stock, Secondary
Ten Precious Soup
Three Delicious Soup
Vegetarian Soup
Whole Fish Soup I
Whole Fish Soup II
Wonton Soup




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