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Yellowtail’s Michael Chen brings a fishy favorite to your table

Chef Michael Chen’s tomato dashi seafood stew showcases scallops, shrimp, salmon and halibut.
Photo: Steve Marcus

Before spring officially blooms, chef Michael Chen of Yellowtail at the Bellagio recommends a quick and simple seafood stew with an Asian twist. It’s warm and welcoming but light and delicate enough to emerge from the cold weather season and be enjoyed all the time. You can easily substitute your favorite fish into the mix, and all of the ingredients are easily found at your neighborhood grocer or Asian market.

Tomato Dashi Seafood Stew

(serves 4)


8 scallops

10 shrimp, cleaned

4 oz. halibut fillet, cut into cubes

4 oz. salmon fillet, cut into cubes

20 breakfast radishes, cleaned and cut in half

20 pearl onions, peeled

12 cherry tomatoes, cleaned and cut in half

2 Yukon Gold potatoes, peeled and diced

1 bunch green onions, white parts only

1 oz. shredded nori

salt and white pepper to taste

Dashi broth ingredients:

1 gallon water

2½ oz. bonito flakes

1½ oz. kombu

8 oz. canned pear tomatoes

3 oz. shallots, peeled and sliced

1 oz. garlic, peeled and sliced

1 tbsp. butter

2 tbsp. canola oil

salt and white pepper to taste

Method: To prepare the broth, combine water and kombu in a small stockpot. Bring to a boil and strain out kombu. Add bonito flakes and infuse for about 10 minutes. The bonito should sink to the bottom of the pot when ready, then strain them out and set the broth aside.

In a sauce pot, heat the canola oil and sweat shallots and garlic until soft. Add canned tomatoes and cook until almost dry. Add 2½ quarts of the dashi broth and simmer for 25 minutes. Puree the mixture in a blender and return to stockpot. Finish by adding butter and seasoning with salt and pepper.

To complete the dish, bring the tomato dashi broth to a simmer in the stockpot and add pearl onions and potatoes. Cook for approximately 9 minutes, then add shrimp, scallops, radishes, cherry tomatoes and green onions. Simmer for approximately 5 minutes. Lastly, add the fish and simmer for another 3 minutes or until fish is thoroughly cooked. When serving, divide seafood and vegetables evenly among four bowls, add extra broth and garnish with shredded nori.

Tags: Dining
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Brock Radke is Las Vegas Weekly's associate editor and manages the magazine's dining and nightlife sections and writes the Strip-centric ...

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