Chinese fish soup

Ingredients for 6 servings:

• 600 g white fish fillet(s), e.g. pollock, frozen
• 250 g tuna fillet(s), frozen
• 250 g king prawns, frozen
• 1 bunch of spring onions
• 1 can pineapple, approx. 8 – 10 slices, depending on taste and size
• 5 small mushrooms, brown
• 1,200 ml fish stock
• 400 ml chicken broth, light
• 1 jar white wine, dry
• 1 red chili pepper(s)
• 1 tsp vegetable oil, e.g. rapeseed oil
• 3 tomatoes
• 1 jar mung bean seedlings, approx. 175 g drained weight
• 3 tbsp balsamic vinegar, lighter
• 1 tsp sambal oelek
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

sweet, sour, spicy, recipe from a nearby Chinese restaurant

Defrost the fish and king prawns for a sufficient amount of time. Then dice the fish and halve the prawns lengthwise. Drain the pineapple, reserving the juice, and cut the rings into small pieces. Wash the tomatoes, remove the stems, deseed, and dice. Clean the mushrooms, trim the bottom part of the stem, and finely slice. Strain the mung beans through a sieve, rinse, and drain. Wash the chili pepper, halve it lengthwise, deseed, and finely slice. Clean and wash the spring onions, and finely slice the white parts. Set aside the really nice green parts. Heat the oil in a soup pot and gently sauté the white parts of the spring onions over low heat. Deglaze with the white wine, reducing the amount to about 1/4. Add the fish stock, chicken broth, and finely chopped chili, bring to a boil, and simmer gently, covered, for about 5 minutes. Meanwhile, slice the green parts of the spring onions diagonally into thin rings. Then add the pineapple, mung beans, and mushrooms to the soup, season well with salt, about half of the reserved pineapple juice, and 2 tablespoons of vinegar. Bring to a boil, reduce the heat to low, add the fish and shrimp to the soup, and let it simmer for 10 minutes with the lid on. Finally, add the diced tomatoes and the green spring onion rings to the soup and season with sambal oelek, 1 tablespoon of vinegar if desired, salt, and a little more of the pineapple juice. I use about 3/4 of the reserved juice. Heat a little more if needed, but do not allow it to boil or simmer.