Comments on: Poached Sole in a Gingery Spice Broth

By: sampada

sampada — Tue, 24 Mar 2009 13:46:48 +0000

Sounds delicious….must try…gonna get ingredients from http://www.myethnicworld.com and prepare it.

By: Eric

Eric — Thu, 19 Mar 2009 19:58:54 +0000

Sorry the delays. Yes, karena — regular ones, no massages. Though I’m not sure it would matter. Did you try it?

KD–sorry for the imprecision! The stock was roughly four cups, is my guess, maybe five. Milk: one to two small cans of coconut milk, i.e. 5 to 10 ounces, i.e. anywhere from 3/4 cup to 1.25 cups, depending on how creamy you want it to be . . . hope this helps!

By: kd

kd — Fri, 13 Mar 2009 19:37:53 +0000

Eric — I’m attempting a version of this, sadly without persimmon and with a locally available fish instead. Any chance of seeing the kind of precision as regards the stock & milk as you have given for the ginger mast?

By: Karena

Karena — Wed, 11 Mar 2009 18:47:20 +0000

Aside from the petrale, I have everything to make this soup TONIGHT! I’m assuming you used “regular” dried persimmons, not the special Japanese kind that are massaged?

By: W

Wed, 11 Mar 2009 02:31:47 +0000

This soup sounds wonderful. I guess you really like persimmons! And you may have convinced me to try it in my soup sometime.

By: yoko

yoko — Wed, 11 Mar 2009 01:36:04 +0000

this sounds fabulous! especially since we’ve been getting some sunny-but-cold days, and i love soup. it’s on my “must make” list.

(did you have to mention Tartine?? i love their bread!)