A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Daikon Fish Soup
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- #38615
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon cornstarch
1 large egg white, lightly beaten
3 tablespoons vodka
1/2 teaspoon coarse or kosher salt
4 sea bass, striped bass or other white fish fillets, each about 3 ounces
6 cups fish stock or bottled clam juice
1/2 pound peeled, julienne-cut daikon*
1 tablespoon peeled, grated ginger root
coarse or kosher salt
freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves
directions
Mix the cornstarch, egg white, vodka and salt in a bowl large enough to hold the fillets. Place the fillets in the mixture and refrigerate for 30 minutes, turning once.
Place the stock or clam juice, daikon and ginger root in a large stock pot or Dutch oven and bring to a boil over high heat. Reduce the heat to low so the liquid is at a simmer and continue to cook for 30 minutes, or until the daikon is soft.
Add the fish fillets and simmer, covered, for 5 minutes, or until the fish is tender. Season to taste with salt and pepper. Garnish with cilantro and serve.
* Napa cabbage can be substituted. Alternatively, spinach can be used; add it at the last minute.
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nutrition data
Nutritional data has not been calculated yet.
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