Coconut lime seafood chowder (wash)

Yield: 6 Servings

Measure 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

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.

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