Mahi-Mahi Miso Stew

Ingredients:
2 tbsp. sesame oil
One bunch scallions, trimmed and thinly sliced crosswise
4 Russet potatoes, peeled and diced into small cubes
2 medium yellow squash, diced into small cubes
1 tbsp. salt
1/4 miso paste
4 cups seafood stock
2 tbsp. uma
1 12 ounce mahi-mahi fillet, skin removed and chopped into 1-inch cubes
12 ounces clams
1 large bunch kale, coarsely chopped

To Make:
Begin by heating oil on medium heat in a large stockpot.  When oil begins to sizzle, add scallions, potatoes, and squash, and sautee for about ten minutes, until vegetables begin to soften.  Next, add miso paste, and stir constantly for two minutes, letting the paste soften and mix well with the other ingredients.  Add stock and uma, stir to combine, and bring it all to a boil.  Lower the heat to a gentle simmer, toss in mahi-mahi chunks and clams, and cook for ten minutes more, covered.  Mix in chopped kale thoroughly, and continue to simmer with pot covered for seven more minutes, until the kale is tender and bright green.  Remove from heat and let cool slightly before serving.

Serves 5 as a main course.  Enjoy this dish with a glass of Japanese plum wine, and some homemade brown bread to sop up the liquid that will remain at the bottom of your soup bowls.