Fish Clear Soup

Ingredients:

• 1/2 lb White fish fillets, fresh Or frozen
• 4c  Superior chicken broth (clear)
• 1tb Medium sherry
• 8  Slices winter bamboo shoots
• 1 Bunch fresh spinach
• 1t  Salt
• 1tb Cooked peanut oil

 Method: 

• 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.