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1/2 lb White Fish fillets, fresh or frozen
8 Slices winter bamboo shoots
1 Bunch fresh spinach
4 c Superior chicken broth (clear)
1 tsp Salt
1 tbsp Cooked peanut oil
1 tbsp Medium sherry

Heat chicken broth. Cut Fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paperthin strips; add to stock as it is heating. Using wire strainer, blanch Fish pieces in boiling water for 15 seconds, reserve.
Add salt to water. Blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don't let it boil), add Fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into Soup, transfer to serving bowl, & serve.

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