So, I got salmon, kinki (rock fish), head-on shrimp, and clams to cook in my classic-style donabe, "Hakeme". I made Japanese-style bouillabaisse with the combination of miso, saffron, and tomato sauce.
The process is quite simple. I sautéed onion, ginger, garlic, and saffron first, before the eringi mushrooms were added. Sake, tomato sauce, and kombu + fumet de poisson were added. Once the broth started simmering, seafood and turnip were added and cooked until done. Miso was stirred in to finish.
Miso Saffron Bouillabaisse
(for medium-size Classic-style donabe)
Ingredients: 4 servings
600 - 700 g (1 1/2 pound) fish, such as salmon, rock fish, and/ or tai snapper
4-5 head-on shrimp
300 g (10 oz) clams
2 tablespoons olive oil
1/2 medium-size onion, minced
1 clove garlic, minced
1 small knob ginger, minced
1 pinch saffron
150 g (5 oz) eringi mushrooms, cut into smaller pieces
60 ml (1/4 cup) sake
120 ml (1/2 cup) tomato sauce
800 ml (3 1/3 cup) kombu dashi
2 sticks fumet de poission powder (optional)
3 large kabu (Japanese turnip), peeled and cut into wedges
2 tablespoons miso
salt and pepper
- Season the fish with salt. Set aside. Pat dry the moisture released by the salt.
- In the donabe, heat the olive oil and sauté the onion, garlic, and ginger over medium-low heat.
- Once the onion is very soft, add the saffron and continue to sauté for a couple of minutes.
- Add the eringi mushrooms and sauté for additional couple of minutes.
- Deglaze with sake. Add the tomato sauce, and kombu dashi. Add 2 sticks of fumet de poisson powder (optional). Bring to a boil, and reduce to simmer.
- Add the kabu wedges and fish. Cover and simmer for a few minutes.
- Add the shrimp and clams. Continue to simmer until everything is cooked through.
- Add the miso and dissolve in the broth. Adjust the seasoning with salt and pepper, if necessary.
Happy donabe life.