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|
|1/4||pound pea pods, stems removed|
|2||green onions with tops, sliced|
|Hot cooked rice (optional)|
- Soften mushrooms in bowl of warm water 15 minutes. Drain; squeeze out excess water. Discard stems; slice caps. Set aside.
- Combine soy sauce, rice wine, ginger and pepper in small bowl. Add shrimp and halibut; marinate at room temperature 10 minutes.
- 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.
- 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.
- 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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