Title: Shanghai Fish Soup
Categories: Chinese Soup Seafood
Yield: 4 Servings

4		Dry Shiitake mushrooms
1/2		To 3/4 Lb. Catfish fillets
1	tb	Salad oil
1	tb	Julienned peeled fresh ginger
2	tb	Red-in-snow (optional)
4	c	Low-salt chicken broth
8	oz	Firm tofu, drained and cut into 1/2 inch cubes
2	tb	Soy sauce
1	tb	Dry sherry
1	ts	Sugar
1	lg	Green onion, cut diagonally into 1 inch pieces
1/2	ts	Sesame oil

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

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