2 medium carrots peeled cut into 2-in. matchsticks
4 quarter-size pieces ginger fresh
1.5 pounds pacific halibut black cut into 1 1/2-in. pieces
1 strip kombu kelp
0.5 cup lager (preferably Longboard)
1 large leek white green rinsed sliced well
0.5 cup shiro miso sweet white ( )
0.8 pound sea scallops per lb.)
0.8 pound shrimp peeled per lb.), , tails left on if you like
Equipment
bowl
whisk
pot
sieve
cheesecloth
Directions
Bring 4 cups water, the ginger, and kombu to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink). Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
Rinse pot, then pour in broth.
Add leek and carrots. Bring to a simmer and cook 2 minutes.
Add black cod and scallops; simmer 1 minute.
Add shrimp and cook 2 minutes more.
Whisk miso with lager in a small bowl.
Remove stew from heat and carefully stir in miso mixture.
Serve with lemon zest and shiso for topping if you like.
*Find kombu, a large seaweed sold dried, and bonito flakes with the Asian ingredients at well-stocked supermarkets and at natural-foods or Japanese markets. Find shiso, an aromatic herb, at Japanese markets and some farmers' markets.
