Sweet and Sour Christmas Fish Soup

I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• ½ lemon, juiced
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 onion, sliced
• 1 teaspoon crushed red pepper flakes
• 2 green onions, chopped
• 4 cups chicken stock
• 2 sprigs fresh thyme
• 1 tablespoon honey, or to taste
• 5 leaves fresh basil, chopped
• 2 parsnips, peeled and thinly sliced
• 1 teaspoon thinly sliced fresh ginger root
• 1 pound walleye fillets, cut into pieces
• ¾ pound bean sprouts
• 1 sprig fresh mint leaves for garnish

Recipe Instructions

Step 1

Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.

Step 2

Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.