Korean Spicy Fish Soup

Serves 8

Several years ago I had a client who was from Korea. She wanted a Korean inspired menu and we served kimchi family style with cod fish cakes followed by this Korean Soup. The main course was brown rice with seared cod with miso and bok choy. Everyone loved it and especially this soup!

8 cups fish fumet*
2 pounds firm white fish fillets cut into chunks
16 large shrimp (peeled & deveined)
20 mussels
24 little necks
8 ounces daikon radishes
¼ cup olive oil
2 chili peppers
4 green onions
dried kelp (dashima or kmobu about 5”)
3 tablespoon soy sauce
2 tablespoons ground red pepper
2 tablespoon red bean paste
5 tablespoons chopped garlic
1 tablespoon ginger juice
2 tablespoons of  honey to taste
½ bunch cilantro or parsley (chopped)

*to make a stock into a fumet, reduce the stock by simmering until 1/4 of the liquid as cooked out

Slice daikon into 1/4″ pieces. Deseed chili pepper & mince. Slice green onion into 1/2″ slices on the diagonal.

Mix red pepper, bean paste, soy sauce, garlic, ginger and honey together in a bowl. In a skillet, heat oil and add ginger and garlic. Saute for about five minutes until cooked through. Add the pepper soy sauce mixture and mix well.

In soup pot, heat the fish fumet to a simmer. Add kelp to pot & simmer 2 minutes then add daikon & mix well.

Add clams and cook 10 minutes. Add mussels and cook two more minutes. As soon as the shellfish opens, add the shrimp and fish and cook until JUST cooked (careful not to overcook).

Add salt to taste. Ladle soup into bowls dividing the shellfish evenly into each bowl. Top with chopped cilantro or parley and green onions and serve.

Image Credit:  davidseth

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