Entree: China – Shandong – 胶东海鲜炖 ➤ Jiāodōng hǎixiān dùn (A clear, aromatic seafood stew of mixed local fish and shellfish from the Jiaodong coast)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

- 4 cups (960 ml) low-sodium chicken or seafood stock
- 2 cups (480 ml) water
- 1 lb (454 g) firm white fish fillets (cod or grouper), cut into 1–2 inch (2–5 cm) chunks
- 8 oz (225 g) large shrimp, peeled and deveined
- 8 oz (225 g) scallops, muscle removed if needed
- 1 lb (454 g) mussels or clams in shell, cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, thinly sliced
- 3 scallions (green onions), white and light-green parts sliced, plus greens for garnish
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (1 g) white pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tsp (5 ml) sesame oil
- 1 cup (100 g) napa cabbage or bok choy, chopped
- 1 small carrot, thinly sliced (optional for color)
- Fresh cilantro or chopped scallion greens for finishing

Instructions

1. Build the broth and aromatics: Heat 2 tbsp (30 ml) oil in a wide pot over medium heat, add sliced ginger and the white parts of scallions, sauté briefly until fragrant; pour in stock and 2 cups (480 ml) water, add Shaoxing wine, light soy sauce, and bring to a gentle simmer; add sliced carrot and napa cabbage and simmer 3–4 minutes until just tender.
2. Add seafood and finish: Add firm fish chunks, scallops, and shrimp to the simmering broth and cook 2–3 minutes, then add mussels or clams, cover and cook until shells open and fish is cooked through (about 3–5 more minutes); season with salt, white pepper, and 1 tsp (5 ml) sesame oil, garnish with scallion greens and cilantro, and serve hot with steamed rice.