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Fish Chowder
Prep Time
15 min
Cooking Time
20 min
Servings
4
Ingredients
1-1/4 lb white-meat fish (scrod, cod, haddock, sole, etc.)
4-5 cups water
1/2 cup onions, sliced in thick wedges
1 cup carrots, sliced in chunks
1/4 cup celery, sliced on thick diagonal
1/2 cup daikon, quartered and sliced in ¼ inch pieces
2 tbsp burdock, quartered and sliced
1 strip kombu, 1-2 inches long, soaked, and diced
sea salt, shoyu soy sauce, or pureed barley miso
sliced scallions or parsley for garnish
Steps
Place the kombu in a pot and add the onions, celery, daikon, carrots, and burdock. Add the water and a small pinch of sea salt. Cover, and bring to a boil. Reduce the flame to medium-low, and simmer until the vegetables are soft and tender.
Add the fish, cover, and reduce the flame to low. Simmer 4 to 5 minutes until the fish is done. Season with a small amount of sea salt, shoyu soy sauce, or barley miso.
Garnish and serve hot.
You may occasionally add a small amount of grated ginger at the end of cooking for a different flavor.
Other ground or root vegetables can be used instead of the ones listed.
Author/Source
Michio and Aveline Kushi
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