Crab Hot Pot

2 tablespoons miso
1 bottle (8 oz.) clam juice
½ cup white wine or sake
6 cups water
¼ cup soy sauce
2 cups chicken stock
Chopped onions, garlic and ginger root
Chopped Savoy cabbage
Faux crab (about half a package)
Somen noodles
First I put the water, clam juice, wine, soy sauce and the chopped onions, garlic, ginger root and cabbage into the crock [...]

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Fish with Lemon and Basil, baked in foil

Fish wrapped in foil and baked comes out wondefully moist and flakey.   And it is so fast and easy.  This recipe serves 2 and I make it in my counter-top toaster oven.
Line a small baking dish with enough foil that the excess foil will fold over the top of the pan.
Place two fish fillets into [...]

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Provencal Bouillabaisse

Bon Appetit!
Julia Child says “the telling flavor of bouillabaisse comes from two things: the Provencal soup base- garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay- and, of course, the fish- lean (non-oily), firm-fleshed, soft-fleshed, gelatinous & shellfish.” (My Life in France).
We had lots of fresh, homegrown tomatoes, a leftover dish of tinned fishes with [...]

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Chinese baked trout

This easy dish works well with trout, but would also work for tuna steaks, fatty farmed salmon and sea bass.
Serves 4.
4 trout, gutted and descaled
4 spring onions, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 tsp caster sugar
2 tbsp fino or manzanilla sherry, or rice wine
3 tbsp soy sauce
2 tbsp oyster dauce
1 tbsp [...]

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