Cod and Kimchi Stew

Name: Cod and Kimchi Stew
Total time: 40 min
Ingredients: 3 tablespoons vegetable oil; 1/4 pound shiitake, cremini or button mushrooms, halved; 3 medium shallots, chopped (about 1 cup); 1 (4-inch) piece fresh ginger, peeled and finely chopped (about 1/4 cup); 5 garlic cloves, thinly sliced (about 1/4 cup); 2 tablespoons gochujang (Korean hot-pepper paste) or white or yellow miso paste; 2 cups kimchi with its juices; 3 tablespoons soy sauce; 1 pound boneless, skinless cod fillet (or pollock, halibut or other firm whitefish fillet), cut into 1 1/2-inch pieces; Sliced scallions and toasted sesame seeds, for serving

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Total: 40 minutes

Servings: 4

Author : Rick A. Martinez

cod ginger gochujang

Instructions

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Step 1

Heat oil in a large saucepan over medium-high. Cook mushrooms, stirring occasionally, until lightly browned, 4 to 6 minutes. Add shallots, ginger and garlic and cook, stirring occasionally, until just beginning to brown, 4 to 6 minutes.

Step 2

Stir in gochujang and cook until fragrant and brick red, 1 minute. Stir in kimchi, scraping up any gochujang from the bottom of the pan, and cook until most of the liquid has evaporated, about 5 minutes.

Step 3

Add soy sauce and 5 cups water and bring to a boil. Cover, reduce heat to low and simmer until kimchi is tender, about 20 minutes. Stir in fish, cover, remove from heat and let sit until cooked through, about 5 minutes. (The residual heat from the stew will gently cook the fish.)

Step 4

Divide stew among bowls and top with scallions and sesame seeds.

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