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Ingredients:

· 1 cup white wine
· 4 cups fish stock or 4 cups slightly salted water and 2 tbsp Miso (Asian shops)

Vegetables in season

· 1 celery heart
· 4 carrot stems
· 4 small new onions
· 8 mushrooms (shiitake, oyster or Paris)
· 4 slices zucchini or yellow and green mini pattypan squash
· Green or yellow beans
· 1 leek cut in 4 chucks
· 1 garlic clove slightly crushed
· Your choice of herbs to taste (parsley, coriander, chervil, fennel)

Fish and seafood

· 400 g salmon
· 8 large scallops
· 8 shrimps peeled, mussels and/or soft shell clams
· Or other fish and seafood depending on availability and taste

Preparation:

1. Cook vegetables in fish stock or water and Miso in the following order: carrots, leek, mushrooms and celery for 15 minutes, then the rest for 2 minutes. Add white wine and cook salmon 1 minute. 
2. Add balance of ingredients, cook another minute.
3. Check seasoning and garnish with your choice of aromatic herbs.

Comments:

· Serves 4

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