directions
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1
Soak mushrooms in water for 15 minutes, drain and remove stalks
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2
Put fish trimmings and water into a medium-size saucepan
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3
Bring to a boil, reduce heat, then cover and simmer for 20 minutes
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4
In a blender or food processor, process fish until it forms a smooth paste
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5
Add 1 teaspoon chopped parsley
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6
Season with salt and pepper
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7
Roll 1/2 of paste into small balls 1/2 inch in diameter
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8
Flatten out remaining paste in a rectangular cake 2 inches wide
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9
Cut in strips
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10
Deep-fry strips until crisp and golden
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11
Drain on paper towels
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12
Keep hot
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13
Strain fish broth through a fine sieve into a 2 quart saucepan
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14
Bring back to a boil
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15
Add fishballs and mushrooms
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16
Cook gently 5 minutes
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17
Meanwhile, cook pasta until al dente
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18
Drain; divide among 4 heated bowls
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19
Divide fishballs among bowls
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20
Pour in broth
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21
Arrange fried fish strips on top
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22
Garnish with green onions and remaining parsley.
ORIENTAL FISH SOUP
ingredients
- 1 half load fapanese udon, rice or Chinese egg noodle dough made into oriental noodles
- 1 cup fish trimmings (bones, skins, heads)
- 1 quart salted water
- 1 pound skinned white fish fillets,such as cod or haddock
- 1/2 cup dried Chinese mushrooms
- 3 teaspoons chopped fresh parsley
- salt and freshly ground black pepper
- oil for deep-frying
- 4 green onions, finely chopped