Kimchi and Seafood Soup
1½ tablespoon of garlic infused olive oil
½ tablespoon of sesame oil
3 ounces fresh breech mushrooms (or your favorite mushroom)
½ small onion, diced
2 scallions, divided (bottoms and tops) bias cut
1 celery stalk, diced
2 cloves garlic, crushed and chopped
1 tablespoon fresh ginger, finely chopped
2 quarts of seafood stock
½ cup dry white wine
2 tablespoons fresh cilantro, chopped
1 teaspoon turmeric
1 bunch of bok choy, green parts only, chopped
1 pound cod, cut into chunks
1 pound of shrimp, deveined, shells removed
3 tablespoons miso
2 cups kimchi (cabbage), drained and chopped
Method of Preparation
In a large Dutch oven add both oils and heat on medium-high heat.
Add mushrooms and onions and cook until the mushrooms turn brown.
Add in the garlic, ginger, celery and scallion bottoms. Cook for another 3 minutes or until fragrant.
Pour in the stock, wine and sprinkle with turmeric. Bring to a boil uncovered.
Reduce heat and add the bok choy and cilantro and continue cooking for another 3 minutes.
In a separate bowl, add the kimchi and miso. Stir together using the soup to thin.
Add the seafood. Cover and cook until the seafood is done.
Remove the pot from the stove to prevent over cooking the fish and serve.
Garnish with scallions or cilantro.