Shark Fin Soup
Shark fin soup is a slow Chinese stew, said to have been cooked by pirates on the China seas in the 1800s, and it takes at least four hours. The flavor comes from layers: a shrimp and ginger infused chicken broth, the fins' own cooking stock, and mushrooms and bamboo shoots fried in bacon fat. Be aware that shark fin is criticized for its harm to shark populations, which is worth weighing before you cook it.
Instructions
Clean the shark fins and set them in lukewarm water. Soak the ground shrimp and dried mushrooms in ¼ litre of warm water for 30 minutes, then discard the water. Soak the dried bamboo shoots until soft and cut them into thin strips.
Scrub and scale the fins thoroughly, then put them in a litre of water and simmer for 1 hour. Set that cooking water aside, as it becomes the fish stock later.
Put the fins in a fresh litre of water and bring to a boil. Lower the heat, cover, and simmer for 1½ hours, then strain the fins.
In a separate pot, bring the chicken broth to a boil. Add the ginger and shrimp and simmer for 30 minutes. Take the pot off the heat, strain the broth, and discard the shrimp and ginger.
In another pot, heat the bacon fat and add the bamboo shoots, mushrooms and salt. Sauté for 1 minute.
Add the soy sauce, wine, strained chicken broth, reserved fish stock and the fins. Cook at a low boil, stirring often, for 20 minutes.
Remove the pot from the heat and stir in the cornstarch slowly, in small amounts, until the soup thickens. Sprinkle the sesame oil over the top.
Serve in a large bowl, with the fins resting on the surface of the soup.
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