Clear Fish Soup

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Author: Mr. Go

1. Heat chicken broth.
2. Cut fish fillets into 1 by 2-inch pieces.
3. Cut off root ends of spinach and wash thoroughly.
4. Slice bamboo shoots into paperthin strips then add to stock as it is heating.
5. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, set aside.
6. Add salt to water. Blanch spinach for 10 seconds, drain and set aside.
7. When stock reaches rapid simmer (don't let it boil), add fish, spinach and wine. Cook for 3 minutes.
8. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl and serve.