Monday, February 13, 2006

Cantonese Fish & Vegetable Soup

Well, I'm off on another cliff jumping adventure starting tomorrow, so I won't be posting here for a while. I'm moving to Victoria, BC, on Saturday and will hopefully find work there soon after. Actually, I'm looking for a pastry apprenticeship, so I have lots of pavement pounding ahead of me, and lots of talking myself up - both things I dread but both are necessary if I'm ever going to get anywhere. You can read about my adventures on my Wandering Coyote site.

This recipe comes from one of my Moosewood cookbooks. I've made this soup quite a bit and it's very flavourful and easy to make. Cod filets are best because they retain their shape, but if you can't get them or they're too expensive for you, halibut or another firm-fleshed white fish will work just as well. I know it's a little late for Chinese New Year, but you don't need a special occasion to make this.

Cantonese Fish & Vegetable Soup

5 dried shiitake mushrooms, soaked in 1 1/2 cups boiling water
1 large onion, thinly sliced
3 cloves of garlic, minced or pressed (or use more or less to your taste - the more the merrier as far as I'm concerned)
1 tbsp freshly grated gingerroot
2 tbsp veg. oil
1 large carrot, julienned
4 cups water
1 1/2 lbs cod filets, cut into bite-sized chunks
1/4 cup soy sauce
1 tbsp dark sesame oil
3 tbsp cornstarch dissolved in 3tbsp water
1 red pepper, diced

1. Soften the mushrooms in the boiling water; discard stems & slice the mushroom caps. Reserve the liquid.
2. In soup pot or dutch oven, saute onions, garlic, carrots, and ginger until soft & fragrant. Add the four cups of water, mushrooms & soaking liquid. Bring to boil. Add fish.
3. In a small bowl, combine the soy sauce, sesame oil, and dissolved cornstarch. Add to the broth with the diced pepper. Simmer until thickened and serve.



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