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Chinese   -   Rainbow Fish Soup   adapted from Cantonese Chinese Cooking by Margaret Leeming

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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