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“Sunset Oct 2011”

Ingredients Nutrition

  • 4 quarter-size pieces fresh ginger
  • 1 strip kombu, kelp* about 1/4 oz
  • 12 cup loosely packed bonito flakes (katsuobushi)
  • 1 large leek, white and pale green parts only, sliced and rinsed well
  • 2 medium carrots, peeled and cut into 2-in . matchsticks
  • 1 12 lbs black cod or 1 12 lbs pacific halibut, cut into 1 1/2-in . pieces
  • 34 lb medium sea scallops (15 to 16 per lb.)
  • 34 lb medium shrimp, peeled (26 to 30 per lb.)
  • 12 cup shiro miso (sweet white)
  • 12 cup lager beer (preferably Longboard)
  • lemon zest (optional)
  • thinly sliced shiso leaf (optional)


  1. Bring 4 cups water, the ginger, and kombu to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink).
  2. Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
  3. Rinse pot, then pour in broth. Add leek and carrots. Bring to a simmer and cook 2 minutes. Add black cod and scallops; simmer 1 minute. Add shrimp and cook 2 minutes more.
  4. Whisk miso with lager in a small bowl. Remove stew from heat and carefully stir in miso mixture. Serve with lemon zest and shiso for topping if you like.

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