Recipe

Roly Poly Fish Head Soup Recipe

	Julesong / All my dishes 9 months, 2 weeks ago Okay, I give... the original title of this recipe didn't include "Roly Poly." But in the spirit of fun that the recipe was gifted to me by my childhood mentor, Mr. Vanderwal, I just had to include it. He, of course, recalled the days when... More Prep:20m Cook:10m Servings:8	Julesong
	fish soup asian fun

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Ingredients

3/4 lb cod cheeks, gills removed (or fish heads of any non-oily fish)

1 raw chicken liver

16 fresh spinach leaves (2 leaves per serving)

1 cup snow peas (at least 8 snow peas, one per serving)

3 tablespoons chopped mushrooms (can use tree ear, cloud ear, wood ear mushrooms found in Asian markets)

8 cups chicken broth

1/2 cup diced bamboo shoots

2 1/2 tablespoons cornstarch

1/3 cup cold water

2 egg whites

1 tablespoon chopped green onions, for garnish

Directions

Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.

Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.

Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.

Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.

Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.

In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.

Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.

Add the blanched spinach and snow peas.

While the soup is still piping hot, gradually add the egg whites while stirring constantly.

Serve in a soup tureen, garnished with the chopped green onions.

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Comments

mrtnzangel8 9 months, 2 weeks ago said:
My sister just gave me this cookbook. She found it at a garage sale for a quarter. I haven't had a chance to look through it much but she was amazed at the recipes that included leaving the heads on and in certain recipes.

julesong 9 months, 2 weeks ago said:
How cool that you have the cookbook! :) I'd love to see more recipes from it!

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