Peshawari Broth with Mushrooms and Fish

• 5 1/4 cups beef broth/stock
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1 tablespoon whole coriander seeds
• 6 cardamom pods
• 6 whole cloves
• 1/2 teaspoon whole black peppercorns
• Salt
• 1 tablespoon olive or canola oil
• 4 ounces fresh oyster mushrooms, broken apart into 1 1/2-inch pieces
• 1 fresh green birds-eye chili, or about 1/8 teaspoon of any fresh hot green chili, finely chopped
• 1/2 pound fillet of any white fish, such as flounder, without skin, cut into 1-inch by 2-inch pieces and sprinkled lightly with salt on both sides
• 4 tablespoons chopped cilantro

1. Put the broth, cumin seeds, fennel seeds, coriander seeds, cardamom, cloves, and peppercorns in a medium pan and bring to a boil.
2. Cover, turn heat to low, and simmer very gently for 20 minutes.
3. Strain, then pour strained broth back into the same pan.
4. Check the salt and make adjustments, if needed.
5. Pour the oil into a nonstick frying pan and set on medium-high heat.
6. When hot, put in the mushrooms and green chili.
7. Stir and saute for about 2 minutes or until the mushrooms have softened.
8. Salt lightly and stir.
9. Transfer the contents of the frying pan to the pan with the broth.
10. Just before eating, bring the broth to a boil.
11. Slip in the fish pieces, turning the heat to low.
12. When the fish pieces turn opaque and the broth is simmering, the soup is ready.
13. Sprinkle in the cilantro, stir once, and serve.

beef brothstock, cumin seeds, whole fennel seeds, coriander seeds, cardamom pods, cloves, whole black peppercorns, salt, olive, oyster mushrooms, chili, white fish, cilantro

Taken from www.epicurious.com/recipes/food/views/peshawari-broth-with-mushrooms-and-fish-373741 (may not work)