 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Sunset Oct 2011 Ingredients:
4 quarter-size pieces fresh ginger |
1 strip kombu, kelp* about 1/4 oz |
1/2 cup loosely packed bonito flakes (katsuobushi) |
1 large leek, white and pale green parts only, sliced and rinsed well |
2 medium carrots, peeled and cut into 2-in . matchsticks |
1 1/2 lbs black cod or 1 1/2 lbs pacific halibut, cut into 1 1/2-in . pieces |
3/4 lb medium sea scallops (15 to 16 per lb.) |
3/4 lb medium shrimp, peeled (26 to 30 per lb.) |
1/2 cup shiro miso (sweet white) |
1/2 cup lager beer (preferably longboard) |
lemon zest (optional) |
thinly sliced shiso leaf (optional) |
Directions:
1. Bring 4 cups water, the ginger, and kombu to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink).
2. Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
3. Rinse pot, then pour in broth. Add leek and carrots. Bring to a simmer and cook 2 minutes. Add black cod and scallops; simmer 1 minute. Add shrimp and cook 2 minutes more.
4. Whisk miso with lager in a small bowl. Remove stew from heat and carefully stir in miso mixture. Serve with lemon zest and shiso for topping if you like.
|
|