sweet and sour christmas fish soup

Ingredients

• Servings: 4
• 4 cups chicken stock
• 1 cup water
• 1/2 lemon, juiced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon thinly sliced fresh ginger root
• 2 parsnips, peeled and thinly sliced
• 2 sprigs fresh thyme
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon honey, or to taste
• 1 pound walleye fillets, cut into pieces
• 3/4 pound bean sprouts
• 5 leaves fresh basil, chopped
• 2 green onions, chopped
• 1 sprig fresh mint leaves for garnish

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. season with thyme, red pepper flakes, salt, and pepper. bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
• remove and discard the thyme sprigs. stir in the honey to your desired level of sweetness. you don't want the broth too sweet. lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. cook gently for 5 minutes, then add the basil and green onion. continue cooking until the fish is flaky and opaque, about 5 minutes more. season to taste with salt and pepper. garnish with mint leaves to serve.