Cod and Kimchi Stew
Kimchi and cod! A match made in heaven. Recipe recommended by CSF member Mica Swyers and written by Rick A. Martinez of the New York Times. Photos by Mica Swyers.
INGREDIENTS
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
PREPARATION
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.