Gingered Fish And Watercress Soup Recipes

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GINGERED FISH AND WATERCRESS SOUP



Gingered Fish and Watercress Soup image

Categories     Soup/Stew     Fish     Ginger     Low Carb     Low Fat     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms
1/2 cup hot water
1 1/2 teaspoons peanut oil
1 teaspoon oriental sesame oil
3 green onions, minced
2 large garlic cloves, minced
1 tablespoon plus 1 teaspoon minced, peeled fresh ginger
3 cups canned low-salt chicken broth
1/4 cup bottled clam juice
1 tablespoon dry Sherry
1 tablespoon soy sauce
1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes
3 large bunches watercress, trimmed

Steps:

  • Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.
  • Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

SPICY WATERCRESS WITH GINGER



Spicy Watercress With Ginger image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Remove the tough stems from 2 bunches watercress; wash and dry well, then transfer to a bowl. Heat 3 tablespoons peanut oil in a small skillet over high heat until very hot. Add 1 tablespoon chopped peeled ginger, 1 minced garlic clove and 2 teaspoons Sriracha and stir-fry 30 seconds. Carefully stir in 2 tablespoons rice vinegar. Pour the warm dressing over the watercress and toss. Season with salt.

WATERCRESS SOUP



Watercress Soup image

Provided by Moira Hodgson

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 pound potatoes, peeled and sliced
1 pound leeks, sliced
1 1/2 quarts chicken or vegetable stock
Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
2 bunches watercress
1/2 cup plain yogurt
Juice of 1/2 lemon (or to taste)
Coarse salt and freshly ground pepper to taste
4 tablespoons watercress leaves to garnish

Steps:

  • Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
  • Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.
  • Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 9 grams

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