A warm and creamy fish base soup served over fried vermicelli.
Velvet Fish Soup
1/2 pound vermicelli
1/2 pint half-and-half (single cream)
2 cups fish stock (or chicken)
1 teaspoon sugar
1 cup arugula or watercress, chopped
2 green onions, thinly sliced
1 cup creamed corn
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon paprika
1/8 teaspoon cayenne pepper
12 oz cooked white fish, flaked
Cook the vermicelli in boiling water until almost tender. Drain well and spread on paper towels to completely dry.
Heat an inch or so of oil in a frying pan to 365 degrees F. Slowly lower the noodles into the hot oil and fry for 3 to 4 minutes or until golden brown. Remove to paper towels to drain. Place in the bottom of warm soup bowls and set aside.
Place the cream, 1 1/2 cups of fish stock, sugar, salt and pepper to taste in a saucepan and bring to a boil. Reduce heat and temper in the eggs. Add arugula, green onion and corn and bring to a low simmer.
Dissolve the cornstarch in remaining fish stock and add to the soup. Stir in the paprika, cayenne and simmer until thick. Fold in the flaked fish and cook for 3 minutes or until heated through.
Ladle the soup over the noodles, sprinkle with chives or additonal green onions if desired and serve immediately.
Note: Another recipe I have uses grated ginger and Asian hot sauce rather than the paprika and cayenne. This is also really good with crabmeat.