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Miso Seafood Stew

Photo: Iain Bagwell
Total time 30 mins
Yield Serves 6
Paired with: Longboard Island Lager.This delicately yeasty lager from Hawaii tasted so good with the miso that we poured some right into the stew.

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)

Nutrition Information

  • calories 304
  • caloriesfromfat 14 %
  • protein 48 g
  • fat 4.7 g
  • satfat 0.6 g
  • carbohydrate 15 g
  • fiber 1.1 g
  • sodium 886 mg
  • cholesterol 142 mg

How to Make It

  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.