Title: Light Fish Soup with Spring Onions
Categories: A, Year, At, Ballymaloe
Yield: 6 servings

8 oz Lemon sole or plaice
-fillets; skinned
1 1/4 l Well flavoured Chinese stock
Salt and lots of freshly
-ground white
; pepper
1/2 Red or green chilli; thinly
-sliced, up
; to 1
18 Prawns or 30 shrimps; cooked
-and peeled
1 Generous iceberg lettuce
-heart; about 12tbsp very
; finely shredded

----------------------------------GARNISH----------------------------------
6 ts Spring onions; finely sliced
-at an
; angle
Prawn or shrimp roe; if
-available
Fresh coriander or flat leaf
-parsley

Cut the fish fillets at an angle into pieces about 5cm wide. When you are
ready to eat, bring the stock to the boil and add the salt, chilli and
pieces of fish. Simmer for 1 minute. Add the prawns or shrimps and allow to
heat through.

Put 2tbsp of the shredded lettuce into each soup bowl, season generously
with pepper and immediately ladle the boiling soup over it. Garnish with
spring onions, prawn or shrimp roe and lots of fresh coriander or flat leaf
parsley. Serve very hot.

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