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Japanese Fish Stew
By Aunt Cookie on September 03, 2006
0 Reviews
- Prep Time: 30 mins
- Total Time: 45 mins
- Servings: 8
About This Recipe
"For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood."
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
Directions
- Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- Trim and discard the mushroom stems. Slice the caps.
- Sauté the onion in the oil, in a large soup pot for a few minutes.
- Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- Add the fish and mushrooms, simmering for 5-7 more minutes.
- Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- Add the snow peas and scallions, and serve.
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Japanese Fish Stew (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (179 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 220.1
- Calories from Fat 95
- 43%
- Amount Per Serving
- %
- Total Fat 10.6g
- 16%
- Saturated Fat 1.7g
- 8%
- Cholesterol 2.4mg
- 0%
- Sugars 7.7 g
- Sodium 1482.1mg
- 61%
- Total Carbohydrate 23.5g
- 7%
- Dietary Fiber 3.1g
- 12%
- Sugars 7.7 g
- 30%
- Protein 5.8g
- 11%
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