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Lemongrass Seafood Stew Recipe

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This recipe for Lemongrass Seafood Stew, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, April 22, 2007


2 tbsp vegetable oil
1 white onion or 2 small shallots, thinly sliced
2 cloves garlic, thinly sliced
4 plum tomatoes, coarsely chopped
2 tbsp fish sauce
2 stalks lemongrass, cut into 3-inch pieces and bruised with the back of a knife
1 medium serrano pepper, thinly sliced into rings, or a large pinch of crusthed red pepper flakes
2 cups of chicken stock
1 cup water
1/2 pound large shrimp, peeled and deveined
1/2 pound red snapper fillets, cut into large chunks
1/2 pound mussels, scrubbed well
1/3 cup coarsely chopped cilantro, plus sprigs for garnish
Cooked jasimine rice, for serving
1/4 to 1/2 english cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1/2 to 1 cup)
Lime wedges, for serving

1. In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongras, and serranto pepper, and cook for 2 minutes.
2. Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
3. Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.

Number Of Servings:
Number Of Servings:
2 to 4
Personal Notes:
Personal Notes:
A Martha Stewart recipe.
Leave out the mussels if you prefer and add more of the shrimp and red snapper.




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