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This Soupe Chinoiserie is delicate and fragrant; serve hot as a first course to 4 people.

• 1/2 pound sole fillets
• 1 teaspoon peanut oil
• 3/4 teaspoon cornstarch
• 1/4 teaspoon white pepper
• salt to taste
• 5 cups fish or chicken stock
• 2 thin slices of fresh ginger
• 1/2 pound watercress, stemmed
• 2 teaspoons soy sauce
• 4 and 1/2 teaspoons peanut oil
• 1/8 teaspoon rice or dry white wine
• 1/4 teaspoon sesame oil

Bring the stock and ginger to a boil in a medium saucepan. Add the watercress and soy sauce. Season to taste with the salt. Boil for 3 minutes, then reduce heat to low.

Heat the 4 and 1/2 teaspoons of peanut oil in a skillet at high heat for minute, then add fish strips, stirring for one minute. Add the wine, the stock mixture, and the sesame oil. Cook for 2 minutes, then ladle into bowls. Discard the ginger as you are ladling.