Coconut lemongrass fish stew

Ingredients

  • 1 tablespoon vegetable oil
  • 2 shallots, thinly sliced
  • 1 small garlic clove, minced
  • 2 ½ cups chicken stock
  • 1 13.5-ounce can coconut milk
  • 1 lemongrass stalk, finely chopped (substitute with 1 teasoon minced ginger and juice of 1/2 a lime)
  • 1 jalapeño pepper, seeded, if desired, and thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • ¾ teaspoon salt
  • Finely grated zest of 1 lime
  • ¾ pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
  • 1/2 pound or so fresh vegetables like sugar snap peas, bamboo shoots, bok choy etc.
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped fresh basil
  • Fresh lime juice, to taste
  • Cooked rice, for serving (optional)

Method

  1. Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes. If you don’t have lemongrass, just use lime juice and add some minced ginger as well.
  2. Stir in seafood, vegegtables and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it’s more soup than stew.)
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