Fish and Spinach Soup
lb (225 g) firm white fish fillets, cut in ¾ x ½ inch (2 x 1 cm) slices
3 tbsp (45 mL) cornstarch seasoned with salt and pepper
6 cups (1.5 L) fish stock
2 tbsp (30 mL) light soy sauce
1 tbsp (15 mL) ginger wine
10 oz (300 g) spinach leaves, cut in ¾ inch (2 cm) pieces
Salt and pepper
1 Toss fish slices in cornstarch to coat.
2 Bring stock to a boil. Add soy sauce, wine and fish pieces. Simmer covered for 6 minutes. Add spinach, cook uncovered until bright green, 1-2 minutes. Adjust seasonings and serve.
