Ingredients
1/2 lb white fish fillets, fresh
1 or frozen
4 cup superior chicken broth
1 (clear)
1 tbsp medium sherry
8 slices winter bamboo shoots
1 bunch fresh spinach
1 tsp salt
1 tbsp cooked peanut oil
Directions
Preparation: Heat chicken broth. Cut fish fillets into 1" by 2"
pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo
shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15
seconds, reserve. Add salt to water. Blanch spinach for 10 seconds,
drain & reserve.
When stock reaches rapid simmer (don't let it boil), add fish,
spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over
flame. Mix oil into soup, transfer to serving bowl, & serve.
Servings: 4 servings
Clear Fish Soup Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the distant past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. However, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the ancient chefs made use of many different spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Continuing our culinary historical journey, there are a couple of recipe books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich people of those days. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices like basil and coriander. These new spices and herbs caused an outbreak in manuscripts on cooking, many of which still exist in private collections. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Clear Fish Soup recipe.
