Daegu Tang (Mild Cod Fish Stew)
Daegu tang (or daegu jiri) is a mild Korean fish stew made with cod fish and vegetables. Refreshingly delicious!
Servings: 2
Ingredients
- 1 pound cod fish preferably steaks
- 2 little neck clams or shrimp
- 6 ounces tofu
- 1 or 2 leaves napa cabbage
- 2 ounces Korean radish
- 1 thin ginger slice
- 1 garlic clove thinly sliced
- a handful of watercress or crown daisy leaves ssukgat
- 1 ounce enoki mushrooms optional
- 1 or 2 scallions
- a slice of lemon optionalsalt and pepper
- 3 cups anchovy broth Anchovy Stock II
Instructions
- Clean the fish and clams (or shrimp). Clean the vegetables. Cut the cabbage and radish into bite sizes. Thinly slice the scallions. Cut the tofu into 1/2-inch thick small pieces.(The tofu is inadvertently omitted in this photo.)
- Add the broth to a medium size pot along with the cabbage, radish, ginger, and garlic. Add salt and pepper to taste. Bring it to a boil over high heat. Cook until the vegetables turn soft, about 3 minutes.
- Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)
- Add the watercress or crown daisy leaves, enoki mushrooms, and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.
