Miso Seafood Stew

Sunset Oct 2011

• Ready In: 30 mins
• Serves: 4

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 lbs  black cod or 1 1⁄2 lbs  pacific  halibut, cut into 1 1/2-in . pieces
• 3⁄4 lb  medium sea scallops (15 to 16 per lb.)
• 3⁄4 lb medium shrimp, peeled (26 to 30 per lb.)
• 1⁄2 cup shiro miso (sweet white)
• 1⁄2 cup lager beer (preferably Longboard)
•  lemon zest (optional)
•  thinly sliced  shiso leaf (optional)

Directions

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).
2. Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
3. 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.
4. 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.