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Ingredients
- 1/2 - 3/4 pound pound whitefish fillet
- 2 cups thin rounds leeks
- 1 cup bite-sized pieces Chinese cabbage
- 1 cup diced carrot
- 6 cups to 8water
- 1 strip kombu soaked and cut into thin strips
- 1 teaspoon salt
- 1 tablespoon tamari
- 1/4 teaspoon freshly grated ginger
Ingredients
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Instructions
- Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the water and kombu to a boil in a saucepan, add the fish and salt, cover, and simmer over low heat for 25 minutes. Add the vegetables, return to a boil, and simmer over low heat for 5 minutes. Season with tamari and grated ginger and simmer for 2 minutes. Stir with a wooden spoon to mix the vegetables and fish evenly. Garnish with chopped parsley. Serves 6.
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