Japanese Fish Stew Recipe

Name: Japanese Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried shiitake mushrooms; 2 cups water; 1/4 cup oil; 1 medium onion, thinly sliced; 1 large carrot, julienned; 2 celery ribs, diagonally sliced; 1/4 head white cabbage, thinly sliced; 1/2 teaspoon salt; 8 cups vegetable broth; 1 1/2 lbs fish, cut in cubes (I used tilapia); 4 tablespoons soy sauce; 2 tablespoons dry sherry; 1 tablespoon dark sesame oil; 1/2 lb snow peas, stemmed; 3 scallions, diagonally sliced

Servings: persons

8 dried shiitake mushrooms
2 cups water
1/4 cup oil
1 medium onion, thinly sliced
1 large carrot, julienned
2 celery ribs, diagonally sliced
1/4 head white cabbage, thinly sliced
1/2 teaspoon salt
8 cups vegetable broth
1 1/2 lbs fish, cut in cubes (I used tilapia)
4 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1/2 lb snow peas, stemmed
3 scallions, diagonally sliced

1
Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
2
Trim and discard the mushroom stems. Slice the caps.
3
Saute the onion in the oil, in a large soup pot for a few minutes.
4
Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
5
Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
6
Add the fish and mushrooms, simmering for 5-7 more minutes.
7
Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
8
Add the snow peas and scallions, and serve.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 dried shiitake mushrooms, 2 cups water, 1/4 cup oil, 1 medium onion, thinly sliced, and more.

Yes, Japanese Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Fish Stew

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