Fish and lettuce soup

Name: Fish and lettuce soup
Yield: 4
Ingredients: 3 White-fleshed fish fillets, cut into pieces, skin on is good (Main); 1 Lemon, zested and juiced; 1 splash Sesame oil; 1 splash Soy sauce; 1 large knob Ginger, peeled, finely sliced into thin strips; 4 cups Fish stock (Main); 1 Tbsp Rice wine vinegar, you may need 2 Tbsp; 2 Baby cos lettuce, finely shredded, or do as we did and use 1 baby cos and 1 radicchio (Main); 1 handful Chopped chives, or chopped coriander to garnish

for 4 people

Tam West

Warren Elwin

Food writer

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This Chinese-style soup is great to refresh jaded palates at any time of the year. For more global soups see the bottom of this recipe and also Warren's feature here.

Ingredients

3	White-fleshed fish fillets, cut into pieces, skin on is good (Main)
1	Lemon, zested and juiced
1 splash	Sesame oil
1 splash	Soy sauce
1 large knob	Ginger, peeled, finely sliced into thin strips
4 cups	Fish stock (Main)
1 Tbsp	Rice wine vinegar, you may need 2 Tbsp
2	Baby cos lettuce, finely shredded, or do as we did and use 1 baby cos and 1 radicchio (Main)
1 handful	Chopped chives, or chopped coriander to garnish

Directions

Toss fish pieces with the lemon zest, sesame oil, soy sauce and a good grind of black pepper and leave to marinate.
Heat fish stock with the ginger strips until just simmering. Add 1-2 Tbsp rice wine vinegar and half the lemon juice (more or less to taste).
To serve, add 1-2 finely shredded baby lettuces or 1 lettuce and 1 radicchio and the fish. Cover, remove from heat and let the broth cook the fish and wilt the lettuce. Spoon into bowls and garnish with chopped chives or coriander.