This Chinese recipe uses traditional bean curds and pork in simmering fish stock creating a wonderful mix of flavors.

Ingredients:

1 pound 10 ounce to 1 3⁄4 pound (750 to 800 gram) head and carcass of 1 small halibut
4 cups water
1 inch (2.5 centimeter) fresh ginger root, peeled and bruised
2 large scallions, quartered
1⁄2 teaspoon salt
4 ounces (115 grams) lean pork
2 cakes bean curd, drained
2 tablespoons peanut or corn oil
1 ounce (25 grams) sugar peas, trimmed (or blanched small green peas)
2 or 3 scallions, green parts only, cut into small rounds
For the marinade:
1⁄2 teaspoon salt
1⁄4 teaspoon sugar
2 teaspoons thin soy sauce
3 or 4 turns white pepper mill
2 teaspoons Shaohsing wine or medium-dry sherry
1⁄2 teaspoon potato flour
1 tablespoon water
1 tablespoon peanut or corn oil

Directions:

Wash the fish head and carcass thoroughly. Put into a large saucepan.

Add the water, ginger and scallions, and bring to a boil. Skim off the scum that surfaces. Reduce the heat to maintain a fast simmer for 30 minutes. Drain and discard all the solids. Season with salt. Meanwhile, slice the pork into thin slivers. Put into a bowl.

Prepare the marinade: Add the salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the pork. Stir to coat. Let marinate for 15 minutes. Blend in the oil. Slice the bean curd into thin strips or pieces of the same size.

Return the fish stock to a boil. Add the oil. Add the bean curd and sugar peas and bring to a boil again. Add the pork, using a pair of chopsticks or a fork to separate the pieces. Reduce the heat and simmer for 1 or 2 minutes, depending on the thickness of the pork.

Remove from the heat. Add the scallions. Transfer to a warm soup tureen or individual bowls and serve piping hot.

Serves 4 to 5 with the stir-fried fillet and 2 other dishes.