Title: Clear Fish Soup
Categories: Chinese Soup
Yield: 4 Servings

1/2	lb	White fish fillets, fresh
		Or frozen
4	c	Superior chicken broth
		(clear)
1	tb	Medium sherry
8		Slices winter bamboo shoots
1		Bunch fresh spinach
1	ts	Salt
1	tb	Cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve.

When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve.

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