Miso Seafood Stew Recipe

Name: Miso Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

181

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Miso Seafood 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.

Miso Seafood Stew

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