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Soul-Satisfying Fish Stew
Recipe is from If the Buddha Came to Dinner: How to Nourish Your Body to Awaken Your Spirit (Hyperion, 2004) by Hale Sofia Schatz with Shira Shaiman
Ingredients
2 to 3 small leeks
2 tablespoons extra-virgin olive oil
2 teaspoons freshly-grated ginger
2 to 3 carrots, matchstick sliced
6 shiitake mushroom caps, sliced
2 to 3 large potatoes, cut in 1/2-inch cubes
2 tablespoons tamari or Bragg
1 tablespoon wakame or dulse granules
1 pound white fish fillets: haddock, sole, cod or tilapia, rinsed
4 stalks bok choy, chopped
3 tablespoons arrowroot (optional)
Garnish:
4 scallions or a handful of arugula, chopped
Directions
Trim the roots of the leeks. Slice off and discard the tough green leaves from the tops of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rinse in between the layers, removing any sand. Shake dry and slice thinly.
In a large soup pot, heat the oil over medium heat. Saute the leeks and ginger for two to three minutes. Add the carrots, shiitakes, potatoes, tamari, wakame or dulse, and enough water to cover the vegetables. Bring to a boil, reduce heat and simmer, covered, for 15 minutes.
Add the fish fillets and simmer, covered, for another 10 to 15 minutes. Mix in the bok choy.
Dissolve the arrowroot in 3 tablespoons cold water. Add to the stew and stir for one minute until the stew thickens. Remove from the heat and garnish individual bowls with scallions or arugula. Serve immediately.
Suggestions
Serves four.