Ingredients

(for medium-size Classic-style Donabe) – 2 generous servings

12 oz  fish filet (such as yellowtail, seabass, cod, or snapper), cut into smaller pieces

4  large shrimp, peeled with the tail on

4 oz  scallop

4  little-neck clams

1 tablespoon  olive oil

1 tablespoon  butter

1  small onion, minced

2 cloves  garlic, minced

1/2 tablespoon  minced ginger

1 pinch  saffron threads

1/4 teaspoon  fennel seed powder (optional)

2  bay leaves

1/2 cup  sake

3 cups  fish stock

3-4 tablespoons  tomato sauce

2 oz  carrot, peeled and sliced into 1/8”-thick disks

4-6  very small potatoes, peeled and cut into half

3 tablespoons  miso

salt and pepper

Procedure

1. 1.Season the fish, shrimp, and scallop with some salt and pepper.  Set aside.
   

2. 2.In donabe, saute the onion, garlic, ginger, and saffron with the olive oil and butter over medium heat for 4-5 minutes.
   

3. 3.Add the fennel powder and bay leaves and continue to saute until fragrant.
   

4. 4.Deglaze with the sake, and reduce to half.
   

5. 5.Add the fish stock, tomato sauce, carrot, and potatoes.  Bring to a boil and reduce to simmer.  Simmer for 10 minutes or until the potatoes are cooked through.
   

6. 6.Dissolve the miso in the broth, and the seafood (if the fish is a thick cut, add it first and add the rest of the ingredients a few minutes later).
   

7. 7.Cover with the lid and simmer until all the seafood is cooked through.  Adjust the seasoning of the broth with salt and pepper.
   

8. 8.Serve at the table with donabe rice (optional).