Smoky Mushroom Fish Stew | Oregonian Recipes

Ingredients

• 1/4 cup coconut oil
• 12 black trumpet mushrooms
• 12 hedgehog mushrooms
• 1/2 shallot, finely diced
• 4 ounces black cod, skin removed cut into 1-ounce pieces
• 4 ounces rock fish, pin bone removed, cut into 1-ounce pieces
• 8 Penn cove mussels, beard removed and scrubbed
• 4 ounces sake
• 1/2 head napa cabbage, shredded
• 2 cloves garlic, microplaned or crushed
• 2 inch piece ginger, peeled and microplaned or finely grated
• 2 cups smoky mushroom broth (see accompanying recipe)
• 1 lime, juiced
• 4 scallions, sliced thin