- fish bits (tails, fins, bones, heads, etc) of at least 3 fish
- shrimp's shells and heads, a big handful
- 2 cloves of garlic, diced
- 1 small carrot
- 1 leek, or spring onion, white parts only
- oil, salt and pepper
Pre-heat some oil in a pot, saute the garlic and leek/spring onion over very low heat for a minute, then add carrot and water. After the water boils, drop the fish's and shrimp's bits, continue to boil the soup over medium-low heat (with little bubbling is good) for 1 - 2 hours. Salt and pepper to taste.
Best to leave the soup base overnight.
To make the white fish balls, you will need:
- meat from one whole fish (the meat preferably not firm and flaky, I used dory)
- 3 - 4 shrimps, shelled
- spring onion, green parts only (or parsley if you prefer), finely diced
- 1 tablespoon corn starch
- 1 tablespoon of oil
- salt and pepper to taste
Mince the fish meat and shrimp until they turn into paste, combine with oil, corn starch, salt and pepper. Shape into small balls, about the size of hazelnut
To finish up the dish:
In a serving bowl, place some chopped lettuce in the bottom.
Bring the soup base to boil, drop the fish balls in and cook until they just cooked, probably only take you a minute (overcook will make the fish tough). Spoon the soup and fish balls into the serving bowl. Drop a handful of arugula on top. Serve immediately.