Clear Ginger Fish Soup
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A winning recipe from DLM's Healthy Alternative Recipe Contest
1993. Submitted by Mark Stokoe.
Ingredients:
- 2 lbs. fish (cod, carp, or perch)
- (5)-(6) 1/8" slices ginger root, grated
- 4 scallions, cut into 2" julienne strips
- 1 clove garlic
- 2 cups clear vegetable stock
- 3 Tbsp. dry sherry or dry white wine (optional)
- 1 Tbsp. vinegar
Directions:
Preheat oven to 350 degrees F. Place fish in a vegetable oil-sprayed baking
dish and bake uncovered approximately 20-25 minutes, being careful not to
overbake. Heat stock in a large skillet; add ginger and garlic. Bring to boil,
then simmer 3 minutes. Lower baked fish into stock and let simmer 10 minutes.
Before serving, add scallions, wine and vinegar. Delicious served as a soup
(oriental style) or as an entrée!
Makes 8 servings
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