FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Miso Seafood Stew

6 faves


Add a comment


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)

You might also like

The Naptime Chef
Chili-Roasted Cod
Real Simple
Skinny Salmon Salad With Sweet Chili Dressing
The Skinny
Mediterranean Fish Stew
Pamela Salzman
Red Snapper Ceviche With Jalapeno And Red Onion
Michael Ruhlman
Hangover Jambalaya
BBC Good Food
Bacon-Wrapped Scallops With Chili Butter
The Pioneer Woman
Fish Stew
Tokyo Terrace
Shrimp And Sausage Jambalaya
Real Simple
Chili-Rubbed Salmon
Real Simple