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Ingredientes
- 1 x carrot - (1/4 lb)
- 12 x clams, abt 1 1/2" wide (suitable for steaming)
- 1 c. cherry tomatoes
- 1 lb boned skinned halibut, 3/4" to 1" thick (or possibly other hard white-flesh fish)
- 1/4 c. aka miso (Japanese brown soy bean paste) (or possibly purchased teriyaki sauce)
- 1 Tbsp. sugar
- 1 c. sake
- 2 c. fat-skimmed chicken broth
- 1/3 c. dry orzo pasta
- 1 x baby bok choy - (4 to 5 ounce)
- 1 c. frzn petite peas
- 1/3 c. finely-slivered green onions
Direcciones
- Peel carrot and thinly slice diagonally. Scrub clams. Rinse and stem cherry tomatoes; cut in half.
- Rinse fish and pat dry. Cut into 4 equal pcs. Mix miso, sugar, and 1 Tbsp. sake. Coat fish with miso mix and set pcs slightly apart in an oiled 9-inch-wide pan.
- Bake fish in a 450 degree oven till barely opaque and still very moist-looking in center of thickest part (cut to test), 8 to 10 min.
- As fish bakes, in a 3- to 4-qt pan over high heat, bring broth and remaining sake to a boil. Add in orzo, carrot, and clams; cover and cook till clams pop open, 5 - 10 min. With a slotted spoon, transfer open clams to a small bowl; throw away any which do not open.
- Meanwhile, trim and throw away stem end from bok choy. Pull leaves off stems; rinse and drain both. Cut stems and leaves diagonally into 1-inch lengths.
- When orzo is just tender to bite, in about 10 min total, stir bok choy and peas into broth. Return to a boil.
- Set a piece of fish in the center of each wide soup bowl. Surround with equal portions of clams and tomatoes. Ladle orzo and broth mix around fish and sprinkle fish with green onions.
- This recipe yields 4 servings.
- Comments: This dish was inspired by Michael Mina, executive chef at Aqua in San Francisco. Look for miso paste and sake in Japanese markets or possibly fine supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 34 | 9% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 220mg | 9% |
| Potassium 1317mg | 38% |
| Total Carbs 29.14g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.58g | 5% |
| Protein 35.36g | 57% |
