JAPANESE FISH STEW

Japanese Fish Stew image

Provided by Aunt Cookie

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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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

Steps:

Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
Trim and discard the mushroom stems. Slice the caps.
Sauté the onion in the oil, in a large soup pot for a few minutes.
Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
Add the fish and mushrooms, simmering for 5-7 more minutes.
Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
Add the snow peas and scallions, and serve.

Nutrition Facts : Calories 220.2, Fat 10.6, SaturatedFat 1.7, Cholesterol 2.4, Sodium 1482.2, Carbohydrate 23.5, Fiber 3.1, Sugar 7.7, Protein 5.8