Miso Seafood Stew
|4 quarter sizeginger; pieces|
|1 stripkombu kelp|
|1/2 cuploosely packed bonito flakes; (katsuobushi)|
|1 largeleek; white and pale green, sliced|
|2 mediumcarrots; 2 inch matchsticks|
|1 1/2 lbsblack cod or Pacific Halibut; cut into 1 1/2 inch pieces|
|3/4 lbmedium sea scallops|
|3/4 lbMedium shrimp; peeled, deveined, tails on|
|1/2 cupshiro miso; (sweet white)|
|1/2 cuplager; preferably Longboard|
|shiso leaf; thinly sliced for garnish|
Miso Seafood Stew Preparation
1. Bring 4 cups water, the ginger and kombu to boil in large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes and let sit 3 min. Strain broth through a cheese cloth lined fine mesh strainer into a bowl.
2. Rinse pot, then pour in broth. Add leek and carrts. Bring to simmer and cook 2 min. Add cod and scallops, simmer 1 minute. Add shrimp and cook 2 min more.
3. Whisk miso with lager in a small bowl. Remove stew from heat and gently stir in miso mixture. Serve with lemon zest and shiso for topping (optional).
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Miso Seafood Stew. Be the first to review it!
There are no tags on this recipe. Log in to add tags.