Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • *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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

304 calories; calories from fat 14%; protein 48g; fat 4.7g; saturated fat 0.6g; carbohydrates 15g; fiber 1.1g; sodium 886mg; cholesterol 142mg.
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