Fish stew
INGREDIENTS
Any kind of fish
Tofu
Fresh mushrooms, you may also use shiitake, (dry mushrooms) that we must rehydrate.
Leeks
Cabbage
Chives
Turnip leaves, spinach, watercress, etc or a combination of them in an appropriate amount.
Fish broth or just water
PREPARATION
Ingredients should have similar amounts, although the vegetables should be predominant.
Prepare the fish and chop it in somewhat larger pieces (bite-size, tsu-tsu-giri)
Dice the tofu, leeks and cut the cabbage in strips and the mushrooms in decorative shapes.
Choose small green leaves and place them whole. Arrange all the ingredients decoratively in a tray.
Take the dish on the table with the hot dish and a jar with the hot broth or water and the tray.
Also use the mushroom soaking water. With one of the chopsticks place ht e vegetables in the cauldron, almost cover with broth and boil for a few minutes.
Add the tofu and fish and continue cooking for a few more minutes, removing the foam that may be produced. The ingredients should be barely cooked; do not or cover with broth excessively.
You can add germinated soy and lemon slices.
It is very decorative to place the fish (with the head and tail) so both protrude slightly out of the pot's edges.
The sauces are served in individual cups so each diner can dip as they please.
Sauces
3 tbsp of grated white turnip, with lemon juice, tamari and a pinch of pepper.
3 tbsp of grated white turnip, with lemon juice, tamari and a pinch of pepper sprinkled on top. (Tekka = salty seasoning sold in Asian product stores).
