Watercress, Carrot, and Fresh Fish Soup

Why people make this soup

When the weather turns dry, it shows up on your skin first: hands feel tight and rough no matter how much lotion you apply, and your throat starts to feel scratchy. In Cantonese cooking, watercress is a celebrated seasonal green for exactly this time of year. At its peak now, watercress has a clean, slightly peppery fragrance and is traditionally thought to be excellent for clearing heat that accumulates in the lungs and stomach.

Nourilo notes that the key to this soup is adding the watercress to already-boiling water — drop it in cold and you’ll get a bitter, astringent taste instead of its natural sweet fragrance. Combined with carrot, preserved duck gizzard (which adds depth and a pleasant chewiness), and lightly pan-fried fish for richness, this is a soup that is as delicious to eat as it is helpful for the body.

Method

1. Soak and rinse the preserved duck gizzard and tangerine peel.
2. Peel and cut the carrot into chunks; wash the watercress.
3. Clean and gut the fish. Heat a little oil in a pan and fry the fish briefly on both sides until lightly golden and fragrant. Place the fish into a muslin fish bag (this keeps the broth clear).
4. Bring 2.1–2.4 L of water to a rolling boil in a large pot. Add the carrot, duck gizzard, tangerine peel, and fish bag.
5. Once boiling again, add the watercress. Cook over medium-high heat for about 1.5 hours until the soup reduces to approximately 1.2 L.
6. Serve warm. Drink the broth and eat the ingredients.

Nourilo’s Tips

• The golden rule: watercress must go in only after the water is already at a full rolling boil. Adding it to cold water results in a bitter, unpleasant taste. When added to boiling water, it releases its natural sweetness and aroma.
• If red snapper is unavailable, any fresh white-fleshed fish or lean pork can be substituted — the soup will still be delicious.
• This soup suits the whole family, from children to elderly.