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Serves 4 (serving size: 1 fish fillet and 1 cup broth-vegetable mixture)
Photo: Randy Mayor; Styling: Claire Spollen

How to Make It

Step 1

Heat a large saucepan over medium-high heat. Add oil; swirl. Add mushrooms; sauté 2 minutes. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 minutes.

Step 2

Add fish to pan. Top with bok choy and edamame. Cover; simmer 6 to 8 minutes or until fish is done.

Step 3

Remove fish from pan; divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

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