Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Soul-Satisfying Fish Stew




Source of Recipe


recipes today


List of Ingredients




2 to 3 small leeks
2 tablespoons extra-virgin olive oil
2 teaspoons freshly-grated ginger
2 to 3 carrots, matchstick sliced
6 shiitake mushroom caps, sliced
2 to 3 large potatoes, cut in 1/2-inch cubes
2 tablespoons tamari or Bragg
1 tablespoon wakame or dulse granules
1 pound white fish fillets: haddock, sole, cod or tilapia, rinsed
4 stalks bok choy, chopped
3 tablespoons arrowroot (optional)

Garnish:
4 scallions or a handful of arugula, chopped


Recipe



Trim the roots of the leeks. Slice off and discard the tough green leaves from the tops of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rinse in between the layers, removing any sand. Shake dry and slice thinly.

In a large soup pot, heat the oil over medium heat. Sauté the leeks and ginger for two to three minutes. Add the carrots, shiitakes, potatoes, tamari, wakame or dulse, and enough water to cover the vegetables. Bring to a boil, reduce heat and simmer, covered, for 15 minutes.

Add the fish fillets and simmer, covered, for another 10 to 15 minutes. Mix in the bok choy.

Dissolve the arrowroot in 3 tablespoons cold water. Add to the stew and stir for one minute until the stew thickens. Remove from the heat and garnish individual bowls with scallions or arugula. Serve immediately.