WHOLE FISH SOUP I

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Whole Fish Soup I image

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

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