Mushroom Seafood Stew
Omnivore's Cookbook
Omnivore's Cookbook
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  • 2 sea bass fillets, cut into 3 to 4 pieces each 1/2 pound shrimp, peeled and deveined 1/4 cup Japanese sake 2 tablespoons soy sauce 2 tablespoons potato starch(or cornstarch) Stew 2 tablespoons olive oil 2 tablespoons minced garlic 1/4 onion, thinly sliced 220 grams (1/2 pound) green beans 220 grams (1/2 pound) mushrooms, sliced 120 grams (4 ounces) canned artichoke hearts, drained and sliced 2 cups mushroom broth (or chicken broth, or water) 1/2 teaspoon dried marjoram 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme 1/2 teaspoon garam masala powder Salt to taste Instructions Place sea bass fillets and shrimp onto a plate. Mix Japanese sake, soy sauce, and potato starch (or cornstarch) in a bowl until fully incorporated. Pour over the seafood and gently mix by hand. Let marinate for 10 to 15 minutes. Heat olive oil in a dutch oven (or a skillet large enough for stew) over medium heat until warm. Add garlic and onion. Cook and stir until tender. Add green beans. Cook for 4 to 5 minutes. Add mushrooms and artichokes. Cook and stir until the beans turn soft, 4 to 5 minutes. Add broth, dried marjoram, tarragon, thyme, and garam masala. Cook until boiling. Add seafood, along with all the liquid, into the pot. Let simmer until the seafood is just cooked through, 2 to 3 minutes. Adjust seasoning with salt. Gently mix the broth with a spatula. Be careful not to overcook the fish, or it will fall apart. Serve warm as main. 3.5.3208



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