- 4 cups chicken stock
- 1 cup water
- 1/2 lemon, juiced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon thinly sliced fresh ginger root
- 2 parsnips, peeled and thinly sliced
- 2 sprigs fresh thyme
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon honey, or to taste
- 1 pound walleye fillets, cut into pieces
- 3/4 pound bean sprouts
- 5 leaves fresh basil, chopped
- 2 green onions, chopped
- 1 sprig fresh mint leaves for garnish
- Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
05/19/2018
recipepes.com
Sweet and Sour Christmas Fish Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
