| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Soups/stews, Restaurants, Breads |
6 |
Servings |
INGREDIENTS
| 18 |
oz |
Coconut milk |
| 18 |
oz |
Fish stock |
| 2 |
|
Stalks lemongrass; sliced |
| 1 |
md |
Shallot; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1/4 |
c |
Cilantro; chopped |
| 2 |
|
Inches ginger root; chopped |
| 2 |
lg |
Limes; juice of |
| 2 |
|
Kiefer leaves |
| 3 |
lg |
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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