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I was in the mood for seafood stew.<\/p>\n
There was an Italian restaurant near our old house and they had great cioppino.<\/p>\n
I thought about driving up there, but at the last minute, I decided to make stew myself and make it in the Japanese style.<\/p>\n
![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/17-2.jpg\")
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A generous amount of cod, shrimp, and green mussels were added to miso flavored soup.<\/p>\n
This is the best thing about home cooking.<\/p>\n
You can put as much as what you like in your soup when you make it yourself.<\/p>\n
I added a large fillet of cod; Cod is probably one of my favorite fishes now.<\/p>\n
Stew is hard to mess up.<\/p>\n
My only advice would be “Do not overcook the seafood”.<\/p>\n
![\"20\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/20-1.jpg\")
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Absolutely delicious!<\/p>\n
The flavors from the seafood go so well with white miso.<\/p>\n
I don’t really need anything else except for a big bowl of white rice.<\/p>\n
![\"21\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/21.jpg\")
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Japanese Fiherman’s Stew<\/strong><\/p>\n 4~5 cups water 1. Add salted kombu to water in a pot. Boil.
\n1\/3~1\/2 cup Japanese salted Kombu (shio-kombu)
\n1~2 tablespoons sugar
\n1~2 soy sauce
\nsalt
\n1\/2 lb cod
\n10~12 shrimp
\n8~10 mussels
\n1\/3 cup white miso
\nchopped chive (or scallion)<\/p>\n
\n2. Add sugar, soy sauce, salt, cod, shrimp, and mussels. Boil again and then turn down to low heat.
\n3. When the seafood is cooked, remove from heat. Add miso.
\n4. Serve with chopped chive or scallion.<\/p>\n