Clear fish soup

1. Preparation: heat chicken broth.
2. Cut fish fillets into 1" by 2" pieces.
3. Cut off root ends of spinach & thoroughly wash.
4. Slice bamboo shoots into paper-thin strips; add to stock as it is heating.
5. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve.
6. Add salt to water.
7. Blanchi spinach for 10 seconds, drain & reserve.
8. When stock reaches rapid simmer (don"t let it boil), add fish,spinach & sherry.
9. Cook for 3 minutes.
10. Heat peanut oil in ladle over flame.
11. Mixi oil into soup, transfer to serving bowl, & serve.