Cantonese Seafood Soup
|Sole||1 , filleted bones and trimmings from fish|
|Onion||1 , sliced|
|Carrot||1 , chopped|
|Chicken stock||1 Cup (16 tbs)|
|Button mushroom||8 , halved|
|Frozen shrimp||10 , Defrosted|
|Dry white wine||2 Cup (32 tbs) (1 Glass)|
|Thin spaghetti/Vermicelli||1 Cup (16 tbs), cooked until just tender|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Bean sprouts||1⁄4 Cup (4 tbs)|
Place the bones and trimmings together with onion, carrot and chicken stock cube in 2 pints (1 liter) water.
Bring to boil and cook for 30 minutes.
Strain and put aside.Cut each fillet of sole in half by slicing lengthwise.
Tie each fillet loosely into a knot and poach in stock until tender.Cook the mushrooms in the oil Until tender, add the shrimp and stir for 2 minutes.Add the dry white wine and lemon and take from the heat.
Add the spinach and bring the stock again to boil.
Add the rest of the ingredients except for the spaghetti.When ready to serve place a coil of hot cooked spaghetti in the bottom of each bowl and ladle the soup over.
Top with bean sprouts.