Title: Whole Fish Soup #1
Categories: Soup
Yield: 4 Servings

1 Whole 2-pound bass or carp
2 Scallion stalks
2 -(up to)
3 sl Fresh ginger root
6 c Stock
1 tb Peanut oil
1 ts Salt

1. Have fish cleaned and left whole. Cut scallions in 1-inch sections.
Mince ginger root.

2. Bring stock to a boil. Add fish, scallions and ginger and simmer,
covered, 10 minutes.

3. Add peanut oil and salt. Simmer, covered, 10 minutes more.

NOTE: Serve the fish on a platter, the soup in a tureen.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.