Miso Seafood Stew

• 4 quarter-size pieces fresh ginger
• 1 strip kombu kelp*, about 1/4 oz.
• 1/2 cup loosely packed bonito flakes (katsuobushi)*
• 1 large leek, white and pale green parts only, sliced and rinsed well
• 2 medium carrots, peeled and cut into 2-in. matchsticks
• 1 1/2 pounds black cod or Pacific halibut, cut into 1 1/2-in. pieces
• 3/4 pound medium sea scallops (15 to 16 per lb.)
• 3/4 pound medium shrimp (26 to 30 per lb.), peeled, tails left on if you like
• 1/2 cup shiro (sweet white) miso
• 1/2 cup lager (preferably Longboard)
• Lemon zest (optional)
• Thinly sliced shiso leaf* (optional)

1. 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.
2. 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.
3. 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.
4. *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.
5. Note: Nutritional analysis is per serving.

quarter, kombu kelp, bonito flakes, only, carrots, black cod, shrimp, shiro, lager, lemon zest, leaf

Taken from www.myrecipes.com/recipe/miso-seafood-stew (may not work)