Japanese Fish Stew Recipes

QUICK AND EASY HALIBUT STEW

Steps:

• Heat olive oil in a large pot over medium heat until hot. Cook chorizo, onion, and fennel until onion is soft and translucent and chorizo is browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon, about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld, about 10 minutes.
• Season halibut with salt and pepper and place in tomato mixture, coving it with sauce. Bring to a simmer. Cover, reduce heat to medium-low, and simmer until fish flakes easily with a fork and is cooked through, about 5 minutes. Season with salt and pepper and sprinkle with parsley.

JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)

Steps:

• Gather the ingredients.
• If the fish fillet will be cooked with the skin intact, score the skin.
• Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
• Drain the hot water.
• Immerse the fillets in cold water.
• Drain again and set aside.
• Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
• Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
• Cook the fish for 10 minutes over medium-high heat.
• Continue to cook the fish until the simmering sauce is reduced to half.
• Add the tamari and ginger.
• Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
• Remove the pan from the heat.
• Serve the fillets in shallow individual dishes.
• Pour some of the simmering sauce over the fish.
• Garnish with sliced green onions or fresh ginger, if desired.

JAPANESE SEAFOOD STEW

Steps:

• Soak noodles in warm water for 20 minutes.
• Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps.
• Tie kale stems together with kitchen string; blanch in lightly salted boiling water for 10 seconds. Drain; rinse under cold running water. Squeeze water from kale. Trim off tied stems.
• Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths.
• Mix dashi, mirin, and soy sauce in flameproof casserole. Heat to boiling, then reduce heat to maintain steady simmer. Add scallions, carrots, and kale; simmer 3-4 minutes. Add mushrooms and then pieces of fish, one at a time. Simmer 1 minute, skimming any foam from surface. Add shrimp; simmer 30 seconds. Remove from heat. Stir in noodles. Cover pot and bring to table.

JAPANESE FISH STEW

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.

FISH AND POTATO STEW

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
• Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
• Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.