Miso Seafood Stew

Ready in 1h

need cheese cloth.


4 quarter size ginger; pieces
1 strip kombu kelp
1/2 cup loosely packed bonito flakes; (katsuobushi)
1 large leek; white and pale green, sliced
2 medium carrots; 2 inch matchsticks
1 1/2 lbs black cod or Pacific Halibut; cut into 1 1/2 inch pieces
3/4 lb medium sea scallops
3/4 lb Medium shrimp; peeled, deveined, tails on
1/2 cup shiro miso; (sweet white)
1/2 cup lager; preferably Longboard
lemon zest
shiso leaf; thinly sliced for garnish

Original recipe makes 6 Servings



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).

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