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 Chinese - Rainbow Fish Soup
adapted from Cantonese Chinese Cooking by Margaret Leeming
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Description
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Ingredients
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- 1 Large Haddock Fillet -- Cubed
- 8 Ounces Shiitake Mushrooms -- Chopped
- 4 Cups Chicken Stock
- 4 Ounces Shrimp
- 1 Can Tomatoes -- Chopped
- 1 Can Bamboo Shoots
- 4 Ounces Sugar Snap Peas -- Coarsely Chopped
- 1 Teaspoon Ginger
- 2 Teaspoons Rice Wine
- 2 Tablespoons Cornstarch -- Mixed With
- 3 Tablespoons Water
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Directions
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bring stock to a boil. Add everything down to the ginger, boil, add rice wine, salt and pepper, simmer 2 minutes. remove from heat, stir in corn starch mixture and serve.
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Serves
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4
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Time to Make
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0:00
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