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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Paired with: Longboard Island Lager. 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 pounds black cod or pacific halibut, cut into 1 1/2-in. pieces |
3/4 pound medium sea scallops (15 to 16 per lb.) |
3/4 pound medium shrimp (26 to 30 per lb.), peeled, tails left on if you like |
1/2 cup shiro (sweet white) miso |
1/2 cup lager (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). Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
2. 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.
3. 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.
4. *Find kombu, a large seaweed sold dried, and bonito flakes with the Asian ingredients at well-stocked supermarkets and at natural-foods or Japanese markets. Find shiso, an aromatic herb, at Japanese markets and some farmers' markets.
5. Note: Nutritional analysis is per serving.
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