Edamame Stew Recipe

Edamame Stew

Ingredients

Sustainable Fresh Fish
• 6 oz of your favorite fish
• 1 oz olive oil
• 1 oz green beans
• 1.5 oz edamame kernals
• 1.5 oz fresh corn kernals
• 2 oz vine ripe tomatoes
• 1/2 cup vegatable stock
• 1 oz whole butter
• pinch of sea salt
• pinch of black pepper
• 1 oz cilantro chutney
Vegetable Stock
• 1 Tbs olive oil
• 1/4 cup buttom mushrooms, sliced
• 1/4 cup carrots, dieced
• 1/4 cup celery, diced
• 1/2 cup yellow onion, diced
• 1/4 tps garlic
• 1 bay leaf
• pinch of pepper
• 6 cups water
Cilantro Chutney
• 1/2 cup cilantro
• 1/8 cup chopped garlic
• 1/2 cup olive oil
• 1/4 cup shredded parmesan cheese
• 1/4 tps salt
• 1/4 tps pepper

Instructions

Sustainable Fresh Fish
1. Heat half of the olive oil in skillet.
2. Season fish with salt and pepper and sear in hot oil,
3. In a seperate pan, heat the remaining olive oil and add the veggies in stages.
4. Add vegetable stock and bring to a simmer.
5. When it reaches this point, pull off of the heat and wisk in the butter to produce a thick sauce.
6. Season and place vegetable stew in center of plate.
7. Top vegetable stew with seared fish and cilantro chutney.
Vegetable Stock
8. Place all vegetables in a bowl and drizzle with the olive oil.
9. Roll vegetables in the bowl to evenly coat with the oil.
10. Season with salt and pepper.
11. Place vegetables on seet pan and roast at 350 degrees until golden brown, about 20-30 minutes.
12. Place golden vegetables, garlic, bay leaf and water in heavy bottomed pot.
13. Bring to a simmer.
14. Let vegetables slowly cook for 30-40 minutes; it will reduce by 20-30%, then strain, keeping broth and discarding vegetables.
15. Chill or freeze stock until ready for use.
Cilantro Chutney
16. Place all ingredients in a food processor and blend until smooth.
17. Keep refrigerated until ready to use.