Bluefish and Buckwheat Noodle Casserole

Name: Bluefish and Buckwheat Noodle Casserole
Yield: Makes: 4 servings
Ingredients: 1 teaspoon sugar; Salt and freshly ground black pepper; 2 tablespoons rice vinegar; ¼ pound buckwheat noodles (soba); 1½ pounds bluefish, mackerel, or tuna fillets; 4 carrots; 1 bottle (8 ounces) clam juice; 2 tablespoons prepared sesame and seaweed seasoning (optional); 4 scallions (green onions)

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Chunks of bluefish, bits of carrot, and strands of buckwheat noodles come together in a broth of clam juice seasoned with rice vinegar.

I like to serve dessert after this; Sautéed Apples with Currants and Cognac or Berry Shortcake makes a fine finish.

Ingredients

4 carrots
2 tablespoons rice vinegar
1 teaspoon sugar<

Stew
Pescatarian

Method

Peel the carrots and grate in a food processor or by hand.
Combine the carrots, rice vinegar, sugar, and clam juice in a large saucepan. Bring the liquid to a boil over medium-high heat. Break the noodles in half and add them to the pan. Season to taste with salt and pepper. Cover and simmer until the noodles are almost cooked through, about 5 minutes.