Fish and lettuce soup
Photo by Tam West
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.
- 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.
More of Warren's lighter global soups