Watercress Tomato and Sole Soup

Submitted by Engrossed

"This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used."

 

• Ready In: 27mins
• Ingredients: 11
• Serves: 4

ingredients

• 7 ounces sole fillets, skinned
• 5 cups fish stock or 5 cups chicken stock
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 5 slices fresh ginger (thin slices)
• 1 1⁄2 cups small watercress leaves
• 2 tomatoes, peeled seeded and diced
• salt, to taste
• white pepper, to taste
• 2 teaspoons soy sauce
• 1⁄2 teaspoon toasted sesame oil
• 1 scallions (green onion) or 1 welsh onion, very finely sliced (green onion)

directions

1. Cut the fish into thin strips across the grain.
2. Bring the stock slowly to a boil.
3. Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
4. Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
5. Add the pieces of fish to the soup.
6. Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
7. Season with the soy sauce and sesame oil, stir in the onion and serve.

Reviews

[psycedmom]

A nice addition to my soup repertoire. I used cod instead of sole as that was what was available at the market on grocery day,

 

[ellie_]

This is really good for a very easy low calorie soup. We used frozen sole and a combination of chicken stock and vegetable broth -- next time I think I'll just use the vegetable broth though (or maybe mix it with clam juice). Thanks for sharing this very different soup which we enjoyed.