Fish stew by Cvijeta Mesić

Fish stew - fish and seafood can be prepared in truly countless ways. They can be eaten raw (sushi and sashimi), marinated with different combinations of miso, shoju sauce, and spices. They can be baked, boiled, fried, steamed, etc. Toppings that balance the very yang energy of fish and seafood include grated daikon (a type of radish), chopped scallions, grated ginger root, fresh lettuce, wasabi horseradish, lemon, orange, horseradish and more. It is good to eat fish boiled in summer and fried in winter because of the harmonization of energies. Fruit or dessert is also taken afterwards, all to balance the strong constricting energy of fish and seafood, because fish and seafood have extreme yang energy, and fruit and desserts have extreme yin energy.

In the macrobiotic diet, the most commonly used white sea fish are cod, sole, halibut, sea bass, sea bream, etc. Freshwater whitefish include trout, pike, perch, etc. Fish that are occasionally used in the macrobiotic diet are blue fish - herring, salmon, sardines, tuna, swordfish. Seafood includes crabs, lobster, clams, octopus, shrimp, squid, etc.

In the gourmet macrobiotic diet that I prepare, fish and seafood are often ingredients in soups, stews, and stews. I steam them, fry them or bake them in the oven. I use them about twice a week. My recipe for fish stew.

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