Miso Seafood Stew

Photo: Iain Bagwell

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.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 14%
  • Protein: 48g
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 15g
  • Fiber: 1.1g
  • Sodium: 886mg
  • Cholesterol: 142mg

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)

Preparation

  1. 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. 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. 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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