Japanese Fish Stew

Name: Japanese Fish Stew
Ingredients: 8 dried shiitake mushrooms; 2 cups water; 1/4 cup oil; 1 medium onion, thinly sliced; 1 large carrot, julienned; 2 celery ribs, diagonally sliced; 1/4 head white cabbage, thinly sliced; 1/2 teaspoon salt; 8 cups vegetable broth; 1 1/2 lbs fish, cut in cubes (I used tilapia); 4 tablespoons soy sauce; 2 tablespoons dry sherry; 1 tablespoon dark sesame oil; 1/2 lb snow peas, stemmed; 3 scallions, diagonally sliced

15 ingredients

8 steps

Ingredients

8 dried shiitake mushrooms
2 cups water
1/4 cup oil
1 medium onion, thinly sliced
1 large carrot, julienned
2 celery ribs, diagonally sliced
1/4 head white cabbage, thinly sliced
1/2 teaspoon salt
8 cups vegetable broth
1 1/2 lbs fish, cut in cubes (I used tilapia)
4 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1/2 lb snow peas, stemmed
3 scallions, diagonally sliced

Directions

1

Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
2

Trim and discard the mushroom stems. Slice the caps.
3

Saute the onion in the oil, in a large soup pot for a few minutes.
4

Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
5

Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
6

Add the fish and mushrooms, simmering for 5-7 more minutes.
7

Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
8

Add the snow peas and scallions, and serve.