Cantonese Seafood Soup

Asian seafood soup.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 2  garlic cloves, crushed
• 3  fresh ginger
• 3  fresh lemongrass
• 1  quart  chopped clams with juice
• 2  quarts chicken broth
• 1 1⁄2 lbs  rockfish fillets, 2 inch pieces
• 1  lb shrimp
• 12  green mussels
• 1⁄2 head napa cabbage leaf, 2 inch pieces
• 3  tablespoons oyster sauce
• 1  cup  chinese rice wine
•  salt
•  white pepper
•  sesame oil
• 2  stalks green onions, shredded
• 1  fresh parsley leaves, Chinese

Directions

1. In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.