Miso Seafood Stew

• 4 quarter-size pieces fresh ginger
• 1 strip kombu, kelp* about 1/4 oz
• 12 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 12 lbs black cod or 1 12 lbs pacific halibut, cut into 1 1/2-in . pieces
• 34 lb medium sea scallops (15 to 16 per lb.)
• 34 lb medium shrimp, peeled (26 to 30 per lb.)
• 12 cup shiro miso (sweet white)
• 12 cup lager beer (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.
2. Reduce heat and simmer, covered, 4 minutes.
3. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink).
4. Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
5. Rinse pot, then pour in broth.
6. Add leek and carrots.
7. Bring to a simmer and cook 2 minutes.
8. Add black cod and scallops; simmer 1 minute.
9. Add shrimp and cook 2 minutes more.
10. Whisk miso with lager in a small bowl.
11. Remove stew from heat and carefully stir in miso mixture.
12. Serve with lemon zest and shiso for topping if you like.

quarter, kelp, bonito flakes, only, carrots, black cod, shrimp, shiro miso, lager beer, lemon zest

Taken from www.food.com/recipe/miso-seafood-stew-492014 (may not work)