Green fish stew Recipe - Los Angeles Times

Ingredients

• ¼ ounce kombu
• 3 cups water
• 1/8 teaspoon fine sea salt
• 1 pound tomatillos
• 2 cups cilantro leaves, plus extra for garnish
• 1 cup parsley leaves, plus extra for garnish
• 6 green onions, white and green parts sliced
• 1 to 2 serrano chiles, sliced
• 2 cups Kombu Stock
• 1 teaspoon fish sauce
• ¼ cup extra-virgin olive oil, plus more for cooking
• ½ teaspoon fine sea salt, more to taste
• 1 ½ pounds firm white fish fillets (such as rock cod or halibut)
• 1 lemon
• Crème fraîche, for garnish
• Cilantro blossoms, if desired, for garnish
• Thinly sliced white onion, for garnish