1 1/2 cups (375 ml) beef broth

2 tablespoons (30 ml) soy sauce

1/2 teaspoon (2.5 ml) toasted sesame oil

2 cups (500 ml) snow peas, thinly sliced lengthwise

2 carrots, peeled and thinly sliced diagonally

2 shallots, thinly sliced

1/2 lb (225 g) shiitake, sliced

4 small bok choy, whole or halved depending on their size

1 clove garlic, finely chopped

20 mussels, cleaned

1 teaspoon (5 ml) chopped fresh ginger

4 thick white fish fillets, each about 5 oz (150 g), of your choice (Pacific cod, Canadian haddock, tilapia)

Leaves fresh cilantro, to taste

Pepper

In a large skillet with high sides or a saucepan, bring the broth, soy sauce, and oil to a boil. Add the vegetables, garlic, mussels, and ginger. Top with the fish fillets, side-by-side.

Cover and cook for about 5 minutes or until the mussels open and the fish is cooked. Divide among four large bowls or soup plates and garnish with cilantro. Season with pepper.

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