Gingered Fish And Watercress Soup Recipes
GINGERED FISH AND WATERCRESS SOUP
Categories Soup/Stew Fish Ginger Low Carb Low Fat Watercress Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.
- Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.
SEAFOOD SOUP WITH GINGER BROTH
An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce.
Provided by Outta Here
Categories Clear Soup
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan or Dutch oven.
- Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
- Add broth, soy sauce and lemon juice and bring to boil.
- Add carrots. Reduce heat and simmer gently for 15 minutes.
- Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.
- Serve sprinkled with cilantro.
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