1. Cut the white fish into large bite-sized pieces. Season well with salt, set aside 1-3 hours. Wash clams and place in a saucepan with the sake and water. Cover, cook over medium heat. Remove each clam as the shells open. Strain broth for sand and set aside broth and clams separately.
2. Rinse white fish lightly and pat dry with paper towel. Peel and devein prawns.
3. Cut onion in half then into 7-8 mm / 0.3 in. slices along fiber. Cut mushrooms into 4-5 mm / 0.2 in. slices. Cut eryngii stem into thin round slices, and the cap into thin slices. Remove seeds from bell pepper, cut in strips 1.2-2 cm / 0.5-0.8 in. wide, then cut the strips in half. Dice tomatoes. Tie herbs with string to make bouquet garni.
4. In a large pot, combine dashi stock, clam broth, tomatoes, tomato paste, grated garlic, orange peel and bouquet garni. Place over high heat and bring to a boil.
5. Add onions and simmer over low heat for 20 minutes. Add 1/2 t salt and soy sauce. Then add bell pepper and mushrooms and allow to come just to a boil. Skim off the froth, which is aku. Put in the fish and prawns; when they are almost cooked through, add the clams and taste. Add salt if needed.
6. Serve in individual bowls garnished with minced parsley.

* For example, cod, haddock or halibut
** May substitute 4 mushrooms
*** Fresh or dry herbs such as oregano or basil may be added if preferred.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml