Sour fish soup with napa cabbage and enoki mushrooms from Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine and Dana Cowan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wkhull on April 07, 2024

    I used barramundi for the first time for this recipe. I found it a little "fishy" (despite being flash frozen as sea), but not overbearing. I suggest Acadian redfish if you're looking for something sustainable. Good quality fish stock is probably key to this recipe. Instead of purchasing ready-made pickle from the Asian grocer, I made pickled Asian mustard greens from scratch. (Asian mustard greens are not the mustard greens you typically see at most grocery stores; though probably would substitute well.) The soup base was excellent. Would be great with shrimp or mussels.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.