PNW SABLEFISH & HUMPBACK SHRIMP CHOWDER

Ingredients

Yield:

6 servings

• • 4 quarter-size pieces fresh ginger
  • 1 strip kelp, about 1/4 oz.
  • 1 tablespoon unsalted butter
  • 2 ounces pancetta, chopped
  • 2 garlic cloves, chopped
  • 1 leek, white and pale green parts only, sliced and rinsed well
  • 1 medium carrots, peeled and cut into small dices
  • 1 cup Diced kabocha (Japanese pumpkin or alternate with Butternut)
  • 1 pound Sablefish, cut into 1 1/2-in. pieces
  • 1 pound Humpback shrimp
  • 3 tablespoon shiro (sweet white) miso
  • 1/2 cup lager
  • 1/3 cup heavy cream
  • 2 tablespoon Shio koji
  • Lemon zest (to garnish)
  • Togarashi oil (to garnish)

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

 

1. 1. Bring 4 cups water, the ginger, and kelp to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
   2. Melt butter in a large saucepan over medium heat. Add pancetta and cook until slightly rendered, 5–6 minutes.
   3. Add leek, garlic, carrot and kabocha. Cook, stirring often, until onion is soft, 4–5 minutes.
   4. Pour in broth, bring to a simmer and cook till all vegetables are soft.
   5. Whisk miso with lager in a small bowl. Remove soup from heat and carefully stir in miso mixture, finish with cream and shio-koji.
   6. Add sablefish and shrimps; simmer and cook 2 minutes more.
   7. Serve with lemon zest and togarashi oil.