Fish Soup
Fish Soup – – whitefish fillet, thin rounds leeks, bite-sized pieces Chinese cabbage, diced carrot, to 8water, strip kombu (soaked and cut into thin strips), salt, tamari, freshly grated ginger, Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the […]
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Ingredients
- 1/2 - 3/4 pound pound whitefish fillet
- 2 cups thin rounds leeks
- 1 cup bite-sized pieces Chinese cabbage
- 1 cup diced carrot
- 6 cups to 8water
- 1 strip kombu soaked and cut into thin strips
- 1 teaspoon salt
- 1 tablespoon tamari
- 1/4 teaspoon freshly grated ginger
Ingredients
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Instructions
- Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the water and kombu to a boil in a saucepan, add the fish and salt, cover, and simmer over low heat for 25 minutes. Add the vegetables, return to a boil, and simmer over low heat for 5 minutes. Season with tamari and grated ginger and simmer for 2 minutes. Stir with a wooden spoon to mix the vegetables and fish evenly. Garnish with chopped parsley. Serves 6.
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