Oriental Fish Stew


Makes 4 to 6 servings


8 to 10 dried shiitake mushrooms
1/4 cup reduced-sodium soy sauce
2 tablespoons Chinese rice wine
1 teaspoon chopped fresh ginger
Black pepper to taste
1/2 pound medium shrimp, peeled and deveined
1/2 pound halibut, cubed
1 tablespoon vegetable oil
2 cloves garlic, chopped
2 cups diagonally sliced bok choy
1-1/2 cups diagonally sliced napa cabbage
1 cup broccoli florets
2 cubes vegetable bouillon dissolved in 2 cups hot water
1/2 cup bottled clam juice or water
2 tablespoons cold water
2 tablespoons cornstarch
1/4 pound pea pods, stems removed
2 green onions with tops, sliced
Hot cooked rice (optional)


  1. Soften mushrooms in bowl of warm water 15 minutes. Drain; squeeze out excess water. Discard stems; slice caps. Set aside.
  2. Combine soy sauce, rice wine, ginger and pepper in small bowl. Add shrimp and halibut; marinate at room temperature 10 minutes.
  3. Meanwhile, heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir garlic in hot oil 3 to 5 minutes until soft. Stir in bok choy, napa cabbage and broccoli.
  4. Drain seafood, reserving marinade. Add dissolved vegetable bouillon, clam juice and seafood marinade to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Simmer 5 to 10 minutes until vegetables are crisp-tender. Add seafood and mushrooms. Simmer 3 to 5 minutes until shrimp are opaque and fish flakes easily when tested with a fork.
  5. Blend water into cornstarch until smooth; stir into fish stew. Cook and stir until stew boils and thickens slightly. Remove from heat; stir in pea pods and green onions. Serve over rice, if desired.

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