RECIPES OF KOREA

Ingredients

1 lb

4

20

1 medium

20

1

1 clove

4

1

1 tsp

1 tbsp

1 tsp

Cod fillets
Scallops
Shellfish (e.g., cooked mussels, prawns etc)
Onion (peel and cut into eighths)
Button mushrooms (wipe and trim)
Red pepper (halve and remove the seeds)
Garlic ( Peel then grate or crush)
Spring onions (trimmed and cut into 2.5 cm pieces)
Courgette (trim and cut into 8 equal pieces)
Chili powder
Chili sauce
Salt
Cress (for garnishing) (optional)

Enokitake mushrooms (for garnishing) (optional)

1. Cut the cod into bite sized pieces retaining the skin
2. Remove the scallops, mussels and prawns etc. from their shells
3. Cut each pepper half into quarters to make 8 pieces altogether
4. Bring 600ml of water to the boil in a large saucepan
5.  Add the chili powder, chili sauce and the salt, then all of the prepared
   fish and vegetables, except for the spring onions and courgette
6. Bring the water back to the boil, add the spring onions and courgette then simmer for 10 minutes or until the ingredients are just cooked
   (Be careful not to overcook the stew - the fish pieces should remain
   whole and the vegetables should retain their shape)
7. Divide the ingredients and liquid equally between 4 warmed individual bowls and serve immediately garnished with small bunches of cress and enokitake mushrooms (if using)