Fish Vegetable Soup Recipe
An Oriental one-pot dish that combines fish and vegetables to make a delicious soup.
- 2 large white fish fillets (halibut, sole etc) carefully boned
- 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
- Remove any skin from the fish and cut into cubes, about 1 inch.
- 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 inch 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.
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 4 portions
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