Serves 4 Difficulty
1 cup cilantro, chopped 2 cloves garlic 2 teaspoons kosher salt 1 cup dry white wine ¼ teaspoon saffron 3 carrots, thinly sliced 3 Tablespoons olive oil 4 green onions, sliced 1lb mussels, beards trimmed and open mussels discarded ½ lb medium sized shrimp, shelled and deveined 1 lb halibut, cod or other firm white fish, cut into 1” pieces 6 cups gf chicken stock 2/3 cup frozen peas 6 leaves of bok choy, sliced ½ teaspoon red pepper flakes 2 Tablespoons gf miso 2 Tablespoons gf soy sauce 6 oz rice noodles
Mince the garlic and add to the chopped cilantro on a cutting board. Add salt and press together with the side of a chef knife until the garlic’s juices blend with the cilantro and it almost forms a paste. Measure out the wine and add the saffron, stirring to blend. Place the carrots in a saucepan of boiling water and cook until just fork tender. Drain and set aside. In the same saucepan, heat oil over medium heat and when hot, add green onions; cooking until soft. Add wine and simmer until liquid is reduced to 1 Tablespoon. Add mussels with 1 cup of the stock, reduce heat to simmer, cover and cook for about 2 minutes or until mussel open. Add shrimp, fish, remaining stock, bok choy, carrots, peas, rice noodles, red pepper flakes, miso and soy sauce and continue to simmer until fish is cooked through and noodles are soft, about 2 minutes. Season lightly with salt and pepper. Transfer soup into soup bowls and top each with a generous spoonful of garlic cilantro mixture. Serve.