Watercress Tomato and Sole Soup

• 7 ounces sole fillets, skinned
• 5 cups fish stock or 5 cups chicken stock
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 5 slices fresh ginger (thin slices)
• 1 12 cups small watercress leaves
• 2 tomatoes, peeled seeded and diced
• salt, to taste
• white pepper, to taste
• 2 teaspoons soy sauce
• 12 teaspoon toasted sesame oil
• 1 scallions (green onion) or 1 welsh onion, very finely sliced (green onion)

1. Cut the fish into thin strips across the grain.
2. Bring the stock slowly to a boil.
3. Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
4. Add the watercress and tomatoes, salt and pepper and bring back to a boil.
5. Simmer for 2-3 minutes.
6. Add the pieces of fish to the soup.
7. Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
8. Season with the soy sauce and sesame oil, stir in the onion and serve.

sole fillets, fish stock, rice wine, ginger, watercress leaves, tomatoes, salt, white pepper, soy sauce, sesame oil, scallions

Taken from www.food.com/recipe/watercress-tomato-and-sole-soup-253501 (may not work)