Shanghainese Fish Stew

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Shanghainese Fish Stew

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Adjust Servings:
8 ounces Bean Threads Substitute with cellophane noodles or any transparent thin noodles
2 cups Boiling Water
1/4 cup Wood Ear
6 cups Chicken Broth
1 Fish Head Tile fish or any fish
2-inch by 1/2-inch piece Ginger Thinly sliced
2 tablespoons Rice Vinegar
2 tablespoons Soy Sauce
1 1/2 tablespoon Worcestershire Sauce
1 teaspoon Sesame Oil
1 teaspoon Ground White Pepper
1 pound Tilapia Filets Cut into 2-inch pieces
8 ounces Soft Tofu Drained and cubed
1/2 stalk Scallion Thinly sliced for garnish

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Simmer fish heads for a simple and delicious broth that's high in lean protein

  • 1 hour
  • Serves 4
  • Easy




Rich in lean protein, this fish stew is not fussy at all. It is a simple to make comfort food that gets much of its subtle flavor from simmering fish heads. The broth is not overwhelming, making it an easy regular in any lean protein diet.



Prepare noodles according to package instructions and set aside. Right before serving, you may need to run the noodles through cold water if they're sticking together.


Soak wood ear mushrooms in boiling water for 20 minutes. Drain mushrooms using a sieve over a bowl, keeping the broth and discarding the mushrooms.


In a large pot, combine the mushroom broth, chicken broth, fish head, ginger, rice vinegar, soy sauce, Worcestershire sauce, sesame oil and ground white pepper. Bring soup to a boil over high heat then simmer over low heat with pot covered for 20 minutes. Add tilapia, cover and simmer for 10 minutes. Add noodles and soft tofu, cover and simmer for 5 more minutes. Serve hot in soup bowls and garnish with scallions.

Rebecca Chan

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