Soup Recipes > Fish and Vegetable Soup
1/2 teaspoon ground ginger
seasoning to taste
1 small leek, washed and trimmed
2 - 4 crab sticks, defrosted if frozen
1 tablespoon sunflower oil
1 large carrot, washed, peeled and cut into julienne strips
8 canned water chestnuts, thinly sliced
5 cups fish or vegetable bouillon
1 tablespoon lemon juice
1 tablespoon light soy sauce
1 large courgette/zucchini cut into julienne strips
(see measure conversions for more information)
- Combine the ground ginger and a pinch of salt and use to rub into the pieces of fish.
- Leave to marinate for at least 30 minutes.
- Meanwhile, divide the green and white parts of the leek.
- Cut each part into 1 in lengths and then into julienne strips down the length of each piece, keeping the two parts separate.
- Slice the crab sticks into half pieces.
- Heat the oil in the wok, stirring it around so it is really hot.
- Add the white part of the leek and stir-fry for a couple of minutes.
- Add the carrots and water chestnuts and continue to cook for 1 - 2 minutes, stirring thoroughly.
- Add the bouillon and bring to the boil.
- Add the lemon juice and soy sauce and simmer for 2 minutes.
- Add the fish and continue to cook for about 5 minutes until the fish begins to break up a little.
- Add the green part of the leek and zucchini and simmer for about 1 minute.
- Add the sliced crab sticks, and season to taste.
- Simmer for a further minute or so and serve piping hot.
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Comment Script
How to make fish and vegetable soup:
An Oriental one-pot dish.
Ingredients
2 large white fish fillets (halibut, sole etc) carefully boned1/2 teaspoon ground ginger
seasoning to taste
1 small leek, washed and trimmed
2 - 4 crab sticks, defrosted if frozen
1 tablespoon sunflower oil
1 large carrot, washed, peeled and cut into julienne strips
8 canned water chestnuts, thinly sliced
5 cups fish or vegetable bouillon
1 tablespoon lemon juice
1 tablespoon light soy sauce
1 large courgette/zucchini cut into julienne strips
(see measure conversions for more information)
Method
- Remove any skin from the fish and cut into cubes, about 1in.- Combine the ground ginger and a pinch of salt and use to rub into the pieces of fish.
- Leave to marinate for at least 30 minutes.
- Meanwhile, divide the green and white parts of the leek.
- Cut each part into 1 in lengths and then into julienne strips down the length of each piece, keeping the two parts separate.
- Slice the crab sticks into half pieces.
- Heat the oil in the wok, stirring it around so it is really hot.
- Add the white part of the leek and stir-fry for a couple of minutes.
- Add the carrots and water chestnuts and continue to cook for 1 - 2 minutes, stirring thoroughly.
- Add the bouillon and bring to the boil.
- Add the lemon juice and soy sauce and simmer for 2 minutes.
- Add the fish and continue to cook for about 5 minutes until the fish begins to break up a little.
- Add the green part of the leek and zucchini and simmer for about 1 minute.
- Add the sliced crab sticks, and season to taste.
- Simmer for a further minute or so and serve piping hot.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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