Seafood Soup With Ginger and Yuzu Kosho | Saveur

Name: Seafood Soup With Ginger and Yuzu Kosho | Saveur
Ingredients: 1 tbsp. olive oil; 6 scallions, white and light green parts very thinly sliced; 3 garlic cloves; 1 large shallot, thinly sliced, rinsed and dried; 1 lemongrass stalk, trimmed, tender bulb parts very thinly sliced; One 1-inch piece fresh ginger, peeled and very thinly sliced; 1 thin slice red chile pepper; 1 small strip lime zest; Salt; 1 tsp. tsp. red yuzu kosho; 1⁄4 cup dry white wine or vermouth; 5 cups chicken, fish, or vegetable broth; Pinch of sugar; 24 mussels, scrubbed; 1 1⁄2 lb. skinless cod fillet, or other firm white fish; 24 medium shrimp, peeled and cleaned; 6 large, head-on shrimp, or substitute peeled; 6 scallions, white and light green parts only, each cut crosswise into 3 pieces; 2 large white or brown mushrooms such as cremini, trimmed and thinly sliced (preferably with a mandoline); 1 shallot, very thinly sliced, rinsed in cold water and strained; 1⁄2 sweet potato (cut crosswise), peeled and thinly sliced (preferably with a mandoline); 1 handful baby spinach; Lime wedges, for serving (optional); Chopped cilantro or seaweed flakes, for serving (optional)

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This seafood soup's broth is flavored with red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, adding a round, tart flavor that is hard to replace.

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Ingredients

1 tbsp. olive oil
6 scallions, white and light green parts very thinly sliced
3 garlic cloves
1 large shallot, thinly sliced, rinsed and dried
1 lemongrass stalk, trimmed, tender bulb parts very thinly sliced
One 1-inch piece fresh ginger, peeled and very thinly sliced
1 thin slice red chile pepper
1 small strip lime zest
Salt
1 tsp. tsp. red yuzu kosho
1⁄4 cup dry white wine or vermouth
5 cups chicken, fish, or vegetable broth
Pinch of sugar
24 mussels, scrubbed
1 1⁄2 lb. skinless cod fillet, or other firm white fish
24 medium shrimp, peeled and cleaned
6 large, head-on shrimp, or substitute peeled
6 scallions, white and light green parts only, each cut crosswise into 3 pieces
2 large white or brown mushrooms such as cremini, trimmed and thinly sliced (preferably with a mandoline)
1 shallot, very thinly sliced, rinsed in cold water and strained
1⁄2 sweet potato (cut crosswise), peeled and thinly sliced (preferably with a mandoline)
1 handful baby spinach
Lime wedges, for serving (optional)
Chopped cilantro or seaweed flakes, for serving (optional)