Recipes

Fish Bisque & Egg Whites

This is a modified version of the favourite egg drop soup. The egg whites add a bit of a gloss to this delicious, easy-to-prepare fish soup.

Ingredients

  • 10 oz ( 285 g ) Bass fillet
  • 3 oz ( 90 g ) Straw mushrooms
  • 3 cups ( 750 mL ) Chicken stock
  • ½ tsp ( 2.5 mL ) Sugar
  • ½ tsp ( 2.5 mL ) Salt
  • ¼ tsp ( 1.25 mL ) Ground white pepper
  • 2 oz ( 60 g ) Cornstarch
  • 4 Egg whites
  • 1 oz ( 30 g ) Minced parsley

Instructions

  1. Slice the bass fillets into thin pieces. Each slice should be around 3 to 5 mm thick and 5 cm by 5 cm in size.
  2. Slice the mushrooms and set them aside for later use.
  3. Boil chicken stock for 3 minutes while covered.
  4. After 3 minutes, add fish and mushrooms to the boiling stock. Season with sugar, salt, and white pepper, and stir.
  5. Thicken the soup with cornstarch.
  6. Turn off the heat. Pour egg whites into soup in a swirling motion.
  7. Pour the soup into four bowls, garnish with parsley and serve immediately.