Chinese Fish Soup

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 600 g fish fillet (s), white, e.. saithe, frozen
  • 250 g tuna, fillet, frozen
  • 250 g kin prawns, frozen
  • 1 bunch spring onion (s)
  • 1 can pineapple, approx. 8-0 slices, depending on taste and size
  • 5 mushrooms, brown, small ones
  • ml 1,200 fish stock
  • 400 ml chicken broth, light
  • 1 glass white wine, dry
  • 1 chilli pepper (s), red
  • 1 teaspoon vegetable oil, e.g. rapeseed oil
  • 3 tomato (s)
  • 1 glass mung bean seedlings, approx. 75 g drained weight
  • 3 tablespoon balsamic vinegar, white
  • 1 teaspoon sambal oelek
  • salt
Chinese Fish Soup
Chinese Fish Soup

Instructions

  1. Let the fish and king prawns thaw for a long enough time. Then cut the fish into cubes and halve the prawns lengthways
  2. Drain the pineapple, catch the juice and cut the rings into small pieces. Wash the tomatoes, remove the stalk, core and cut into cubes. Clean the mushrooms, cut the bottom piece from the stem and cut into thin slices. Drain the mung beans through a sieve, rinse and drain. Wash the chilli pepper, cut in half lengthways, core and cut into fine strips. Clean and wash the spring onions and cut the white into fine rings. Put the really nice green parts aside.
  3. Heat the oil in a stock pot and gently steam the white rings of the spring onions in it over a low heat. Deglaze with the white wine and reduce this to about 1/4 of its amount. Add the fish stock and the chicken stock as well as the chopped chilli, bring to the boil and cover and simmer gently for about 5 minutes. Meanwhile, cut the green of the spring onions diagonally into fine rings.
  4. Then add the pineapple, mung beans and mushrooms to the soup, season with salt, add about half of the pineapple juice and 2 tablespoons of vinegar. Bring to the boil once, set the stove to the lowest setting, add the fish and prawns to the soup and leave to stand for 10 minutes with the lid closed.
  5. Finally, add the tomato cubes and the green spring onion rings to the soup and season with sambal oelek, if necessary with 1 tablespoon of vinegar, salt and some of the pineapple juice. I use about 3/4 of the collected juice. If necessary, heat up a little, but under no circumstances bring to the boil or simmer.

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