Flounder in Ginger-Sesame Broth with Edamame and Bok Choy

I love flounder - in fact I walked alone in a torrential downpour one time in Florida to find it on the menu at a restaurant that was recommended by my concierge!! DELISH.
(4 servings)

2 t. toasted* sesame oil (inexpensive at Trader Joe's*)
12 shitake mushroom caps, thinly sliced
2 cups seafood stock (such as Kitchen Basics)
1 cup water
1&1/2 T. white miso (soybean paste)
2 t. unseasoned* rice vinegar
3 garlic cloves, thinly sliced
1 (2") piece peeled fresh ginger, thinly sliced
4 (6 oz.) flounder fillets
2 cups chopped baby bok choy
1 cup frozen (or fresh*) shelled edamame, thawed
2 green onions, thinly diagonally sliced
1 red bell pepper, thinly sliced
2 t. black or white sesame seeds (or use a combo.*)

Heat a large saucepan over med.-high heat. Add oil: swirl. Add mushrooms; sauté 2 mins. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 mins. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6-8 mins. or until fish is done. Remove fish from pan with a long flat spatula (to prevent it from flaking apart); divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

Get 'r DONE today, and have FUN dong it!!!!

Happy Friday, my Dear Readers.

Love,

MM