Korean Pollock Stew with Vegetables Recipe
Serves/Makes: 6 - 8
Ingredients:
- 1 whole fresh pollock, about 4-5 pounds
- 10 dried anchovies
- 1/4 radish, quartered then sliced thinly
- 1 pack enoki mushroom (paeng ee beo seot), cut bottom
- 4 shiitake mushrooms (pyo go beo seot), halved
- 1/4 bunch crown daisy, halved
- 1 green chilli, sliced
- 1 red chilli, sliced
- 1 green onion, sliced
- 1/2 tablespoon soy sauce
- Salt to taste
- Wash the pollock and pat dry. Cut the fish into 3-inches thick steaks.
- Add 8 cups water and anchovies in a pot, bring to a boil, reduce to simmer. Leave for 10 minutes, skim off the impurity, take out anchovies.
- Season lightly with salt and soy sauce.
- While the stock is boiling, add radish cook for 2-3 minutes.
- Add garlic, then add the pollock steaks. Bring to a boil, let cook for another minute.
- Add mushrooms, green onion and chillies, let simmer for a minute.
- Turn off the heat, add crown daisy and serve the Pollock Stew right away.
Comment:
This recipe for Korean Pollock Stew with Vegetables serves/makes: 6 - 8
Main Ingredient: Pollock
Preparation Method: Poached/Simmered
Cuisine: Korean
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