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.
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 2tablespoons of the shredded lettuce into each Chinese soup bowl, ad