Japanese-Style Fish Broths and Clear Soups, recipes from the Worldwide Gourmet

Ingredients

• - 500 g (18 oz.) trimmings from white fish (Turbot, sole, dorado, etc.)
• - A good piece of fresh Ginger
• - 1 leek, coarsely chopped
• - 1 tbsp. Soy Sauce or Soya Sauce
• - 1 tbsp. Sake, mirin or dry sherry
• - 1.5 liters (6 cups) water
• - 225 g (8 oz.) white fish (turbot, sole, Sea Bream, etc.)
• - 4 green onions, finely chopped
• - 1 liter (4 cups) fish stock
• - 20 Mussel(s)
• - 1 sheet of dried seaweed
• - 4 green asparagus stalks, cooked and cut into pieces
• - 1 liter (4 cups) fish broth
• - 1 tbsp. grated lemon zest