Cod and Kimchi Stew
- 3 tablespoons vegetable oil
- ¼ 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
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
280 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 25 grams protein; 48 milligrams cholesterol; 1252 milligrams sodium
- 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.
- 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.
- 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.)
- Divide stew among bowls and top with scallions and sesame seeds.