Cantonese Seafood Soup - cooking recipe

Ingredients

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

Preparation

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.