Coconut Lime Seafood Chowder (wash)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Breads, Restaurants, Soups/stews | 6 | Servings | |
INGREDIENTS
| 18 | oz | Coconut milk |
| 18 | oz | Fish stock |
| 2 | Stalks lemongrass, sliced | |
| 1 | Shallot, chopped | |
| 2 | Cloves garlic, chopped | |
| 1/4 | c | Cilantro, chopped |
| 2 | Inches ginger root, chopped | |
| 2 | Limes, juice of | |
| 2 | Kiefer leaves | |
| 3 | Shitake mushrooms, sliced | |
| 1/4 | c | Corn starch |
| 1/4 | c | Water |
| 6 | Mediterranean mussels | |
| 12 | Manila clams | |
| 12 | Sea scallops | |
| 12 | Shrimp, size 16-20 | |
| 12 | oz | Your favorite fish, cubed |
INSTRUCTIONS
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@sprintmail.com> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 182
Total Fat: 21.5g
Cholesterol: 2.7mg
Sodium: 373.1mg
Potassium: 323.6mg
Carbohydrates: 20.3g
Fiber: 3g
Sugar: 2.1g
Protein: 9.7g