Chinese fish soup with chilli and coriander

Serves 6

For the Chinese stock, you will need:

1.5L cold light chicken stock 250g pork spare ribs 4cm piece of fresh ginger root, unpeeled and thinly sliced 4 spring onions, roughly chopped Salt 2 tablespoons Shao Hsing rice wine

For the soup, you will need:

225g filleted and skinned fish fillets (such as lemon sole or plaice) Half a small head of iceberg lettuce Salt and freshly ground black pepper Half to 1 red or green chilli, thinly sliced 18 cooked prawns or 30 shrimps 2 spring onions, finely sliced A small handful of fresh coriander leaves off the stalks

1 To make the Chinese stock, put the cold light chicken stock into a saucepan with the pork spare ribs, the thinly sliced ginger and the roughly chopped spring onions. Add a good pinch of salt and bring to the boil. Cover and simmer gently for 1 hour, skimming off any froth that comes to the surface.

2 Add the Shao Hsing rice wine five minutes before the end of the cooking time, then once the stock is cooked, strain it. It will keep in the fridge for a few days, or it can be frozen.

3 When you’re ready to make the soup, cut the fish fillets into pieces at an angle; the pieces should be about 4cm in size. Shred the lettuce very finely; you will need 6 small handfuls.

4 When you’re ready to eat, bring the Chinese stock to the boil, add a pinch of salt and freshly ground black pepper, the thinly sliced red or green chilli, whichever you’re using, and the pieces of fish. Simmer for one minute. Add the prawns or shrimps, whichever you’re using, and allow to heat through. Put a handful of the shredded lettuce into each soup bowl and immediately ladle the boiling soup over it. Garnish with finely sliced spring onions and a few fresh coriander leaves. Serve immediately.