Cantonese Seafood Soup

• 2 tablespoons oil
• 2 garlic cloves, crushed
• 3 fresh ginger
• 3 fresh lemongrass
• 1 quart chopped clams with juice
• 2 quarts chicken broth
• 1 1/2 lbs rockfish fillets, 2 inch pieces
• 1 lb shrimp
• 12 green mussels
• 1/2 head napa cabbage leaf, 2 inch pieces
• 3 tablespoons oyster sauce
• 1 cup chinese rice wine
• salt
• white pepper
• sesame oil
• 2 stalks green onions, shredded
• 1 fresh parsley leaves, Chinese

1. In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.

oil, garlic, ginger, fresh lemongrass, with juice, chicken broth, rockfish, shrimp, green mussels, cabbage leaf, oyster sauce, chinese rice wine, salt, white pepper, sesame oil, stalks green onions, parsley

Taken from www.food.com/recipe/cantonese-seafood-soup-480181 (may not work)