Chinese Fish Soup with Spring Onions

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

I adore light fish soups. Use this recipe as a formula and vary the fish and shellfish depending on what you have available – mussels and white crab meat are particularly delicious. You might even add some fresh chilli and lots of fresh coriander.


  • 225 g lemon sole or plaice fillets, skinned
  • 1 iceberg lettuce heart
  • 1.1 l


Cut the fish fillets into pieces about 4cm square. Shred the lettuce heart very finely. Bring the stock to the boil, add the salt and fish slices. Simmer for 1 minute. Add the prawns or shrimps and allow to heat through. Put about 2 tablespoons of the shredded lettuce into each Chinese soup bowl, ad