Miso Seafood Stew

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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)

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