White Fish and Mussels Poached in Asian-Style Broth
White Fish and Mussels Poached in Asian-Style Broth
Ingredients
- 1 1/2 cups (375 ml) beef broth
- 2 tablespoons (30 ml) soy sauce
- 1/2 teaspoon (2.5 ml) toasted sesame oil
- 2 cups (500 ml) snow peas, thinly sliced lengthwise
- 2 carrots, peeled and thinly sliced diagonally
- 2 shallots, thinly sliced
- 1/2 lb (225 g) shiitake, sliced
- 4 small bok choy, whole or halved depending on their size
- 1 clove garlic, finely chopped
- 20 mussels, cleaned
- 1 teaspoon (5 ml) chopped fresh ginger
- 4 thick white fish fillets, each about 5 oz (150 g), of your choice (Pacific cod, Canadian haddock, tilapia)
- Leaves fresh cilantro, to taste
- Pepper
Instructions
- In a large skillet with high sides or a saucepan, bring the broth, soy sauce, and oil to a boil. Add the vegetables, garlic, mussels, and ginger. Top with the fish fillets, side-by-side.
- Cover and cook for about 5 minutes or until the mussels open and the fish is cooked. Divide among four large bowls or soup plates and garnish with cilantro. Season with pepper.
White Fish and Mussels Poached in Asian-Style Broth