Clear Fish Soup

1/2 lb White fish fillets, fresh or frozen
4 c Superior chicken broth (clear)
1 tb Medium sherry
8 sl Winter bamboo shoots
1 bn Fresh spinach
1 ts Salt
1 tb Cooked peanut oil

Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating.

Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve.

When stock reaches rapid simmer (don't let it boil), add fish,spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve.

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