Recipes
Fish Bisque and Egg Whites
This is a modified version of the favourite egg drop soup. The egg whites add a bit of a gloss to this delicious, easy-to-prepare fish soup.
Print RecipeIngredients
- 10 oz (285 g) Bass fillet
- 3 oz (90 g) Straw mushrooms
- 3 cups (750 mL) Chicken stock
- ½ tsp (2.5 mL) Sugar
- ½ tsp (2.5 mL) Salt
- ¼ tsp (1.25 mL) Ground white pepper
- 2 oz (60 g) Cornstarch
- 4 Egg whites
- 1 oz (30 g) Minced parsley
Instructions
- Step 1
Slice the bass fillets into thin pieces. Each slice should be around 3 to 5 mm thick and 5 cm by 5 cm in size.
- Step 2
Slice the mushrooms and set them aside for later use.
- Step 3
Boil chicken stock for 3 minutes while covered.
- Step 4
After 3 minutes, add fish and mushrooms to the boiling stock. Season with sugar, salt, and white pepper, and stir.
- Step 5
Thicken the soup with cornstarch.
- Step 6
Turn off the heat. Pour egg whites into soup in a swirling motion.
- Step 7
Pour the soup into four bowls, garnish with parsley and serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 162 |
| Fat | 2 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 19 g |
| Sodium | 756 mg |
