This spicy Korean-ish fish stew started with carrot, daikon, ginger, garlic, and onion softened in 2 tablespoons of sesame oil. Then we added 4 cans of chicken stock, 2 tablespoons of Korean red pepper paste, red miso, chopped swiss chard, hard-boiled eggs, and two raw whitefish fillets, cubed. We brought everything to a simmer for about 15 minutes and then served over brown rice.
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