Gingered Fish And Watercress Soup

By á-170456

Ingredients

• 1/2 ounce dried Chinese black mushrooms (or dried shiitake mushrooms)
• 1/2 cup hot water
• 1 1/2 teaspoons peanut oil
• 1 teaspoon oriental sesame oil
• 3 green onions minced
• 2 large garlic cloves minced
• 1 tablespoon minced peeled fresh ginger plus
• 1 teaspoon minced peeled fresh ginger
• 3 cups canned low-salt chicken broth
• 1/4 cup bottled clam juice
• 1 tablespoon dry Sherry
• 1 tablespoon soy sauce
• 1/2 pound catfish fillets cut 3/4" cubes (or other white-flesh fish fillets)
• 3 large watercress bunch trimmed

Details

Servings 4

Preparation

Step 1

Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.

Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and saute until just tender, about 3 minutes. Add sliced mushrooms and saute until mushrooms are tender, about 3 minutes.

Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

This recipe yields 4 servings.