Coconut lime seafood chowder (wash)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Coconut milk |
| 18 | ounces | Fish stock |
| 2 | Stalks lemongrass; sliced | |
| 1 | medium | Shallot; chopped |
| 2 | Cloves garlic; chopped | |
| ¼ | cup | Cilantro; chopped |
| 2 | Inches ginger root; chopped | |
| 2 | larges | Limes; juice of |
| 2 | Kiefer leaves | |
| 3 | larges | Shitake mushrooms; sliced |
| ¼ | cup | Corn starch |
| ¼ | cup | Water |
| 6 | Mediterranean mussels | |
| 12 | Manila clams | |
| 12 | Sea scallops | |
| 12 | Shrimp; size 16-20 | |
| 12 | ounces | Your favorite fish; cubed |
Directions
Garnishes: cilantro sprigs, sesame seeds, chili oil.
Combine first 10 ingredients in a shallow saucepan and bring to a boil.
Once mixture is at a boil, reduce temperature and simmer for 15 minutes.
Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan.
Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted by Brenda Adams <adamsfmle@...> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.