BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MIRIN BROTH FOR STEEPING FISH (halibut) AND VEGETABLES

By:


Ingredients:

  • 6 cloves garlic, chopped
  • 2-3 shallots, chopped
  • 1 medium carrot, diced
  • 4 stalks celery, chopped
  • 1 cup mirin or white wine
  • 1/2 teaspoon saffron
  • 4-6 ounces chorizo, peeled, diced, OPTIONAL
  • 1 teaspoon salt
  • 2 teaspoons oregano, fresh
  • 1 teaspoon cracked coriander
  • 2 cups seafood stock from halibut bones or other white fish bones
  • 1 yellow squash, cut julienne
  • 1 romesco squash, julienne
  • 1green zucchini squash, juliene
  • 1 turnip, julienne
  • 1 kohlrabi, julienne

Method:

Add EVOO to bottom of dutch oven or deep saute pan. Add shallots, carrot, celery and garlic. Cook until vegetables are aromatic and still firm. Add mirin, saffron, choizo, if using, salt, oregano and coriander. Cook 3 minutes. Taste and adjust seasoning.

Keep warm until service. Meantime cook the fish separately. When ready at service, place julienne vegetables in bottom each bowl. Cover with hot broth. Top off with pan fried fish (halibut is best). Serve immediately with aioli garlic harissa.




TO RECIPES

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