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.