Yield: 6 Servings
Measure | Ingredient |
---|---|
18 ounces | Coconut milk |
18 ounces | Fish stock |
2 \N | Stalks lemongrass; sliced |
1 medium | Shallot; chopped |
2 \N | Cloves garlic; chopped |
¼ cup | Cilantro; chopped |
2 \N | Inches ginger root; chopped |
2 larges | Limes; juice of |
2 \N | Kiefer leaves |
3 larges | Shitake mushrooms; sliced |
¼ cup | Corn starch |
¼ cup | Water |
6 \N | Mediterranean mussels |
12 \N | Manila clams |
12 \N | Sea scallops |
12 \N | 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.