Watercress Tomato and Sole Soup

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: 27 mins
• 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.