Cantonese Seafood Soup Recipe
Ingredients
1 sole, filleted bones and trimmings from fish
1 onion, sliced
1 carrot, chopped
1 chicken stock cube 8 button mushrooms, halved
1 tablespoon oil
10 frozen shrimp, defrosted
1 glass dry white wine
Thin spaghetti or vermicelli, cooked until just tender
Juice of 1 lemon
Salt
Spinach leaves
Bean sprouts
Directions
Place the bones and trimmings together with onion, carrot and chicken stock cube in 2 pints (1 liter) water.
Bring to boil and cook for 30 minutes.
Strain and put aside.Cut each fillet of sole in half by slicing lengthwise.
Tie each fillet loosely into a knot and poach in stock until tender.Cook the mushrooms in the oil Until tender, add the shrimp and stir for 2 minutes.Add the dry white wine and lemon and take from the heat.
Add the spinach and bring the stock again to boil.
Add the rest of the ingredients except for the spaghetti.When ready to serve place a coil of hot cooked spaghetti in the bottom of each bowl and ladle the soup over.
Top with bean sprouts.
Bring to boil and cook for 30 minutes.
Strain and put aside.Cut each fillet of sole in half by slicing lengthwise.
Tie each fillet loosely into a knot and poach in stock until tender.Cook the mushrooms in the oil Until tender, add the shrimp and stir for 2 minutes.Add the dry white wine and lemon and take from the heat.
Add the spinach and bring the stock again to boil.
Add the rest of the ingredients except for the spaghetti.When ready to serve place a coil of hot cooked spaghetti in the bottom of each bowl and ladle the soup over.
Top with bean sprouts.
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