White Fish and Mussels Poached in Asian-Style Broth

Instructions

1. 1

   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.

2. 2

   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.