Seafood treasure broth

Turn your annual Chinese New Year tradition into a luxe affair by making your broths, dips and meatballs from scratch with the best possible ingredients.
By epicure
Published on Monday, 02 Feb 2015
Type of Meal
Level of Difficulty

Dried pieces of sole fish turn this stock into a wonderfully savoury soup base that is best suited for poaching scallops, clams, prawns and abalone.

Serves 8 Prep time 15 minutes
Cook time 1 hour

3kg fish bones
2 fresh leeks, quartered
120g celery leaves
2 dried bay leaves
1 tbsp apple cider vinegar
55g rock sugar
4 litres boiling water
3 yellow onions, peeled and halved
2 slices ginger
2 pieces ti poh (dried sole fish)

  • Bring a large pot of salted water to a boil. Blanch fish bones for 3 minutes.
  • Drain fish bones and transfer to a large stockpot with remaining ingredients. Bring to a boil, then simmer for 45 minutes to 1 hour on low heat.
  • Let cool for 1 hour, then strain stock over a fine sieve and transfer to a steamboat as your soup base.

Excerpt from the February 2015 issue of epicure.