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Fish Maw Soup

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(Recipe ID: 498)

Serves 4

Preparation time: 30 minutes; Cook time: 35 minutes

Source: Vito De Carolis

Don't let this idea scare you, although a little unusual for American's taste,  any chef knows that fish heads are full of flavor.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/4 pound Fish maw (mouth)
  • 1/2 cup Chicken
  • 6 Water chestnuts
  • 1/4 pound Spinach
  • 2 tablespoons Smoked ham
  • 6 cups Fish stock
  • 1 teaspoon Fine sea salt *
  • 1 teaspoon Soy sauce
  • Dash of green peppercorn; freshly ground to taste *

Instructions

  1. Soak fish’s maw, then dice.
  2. Dice chicken and water chestnuts.
  3. Cut spinach leaves in 2-inch sections.
  4. Mince ham. 
  5. Bring fish stock to a boil.
  6. Add diced ingredients and simmer, covered, 30 minutes.
  7. Add spinach and simmer, uncovered, 3 minutes.
  8. Stir in salt, soy sauce and peppercorn.
  9. Garnish with minced ham.
     

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