Coconut Lime Seafood Chowder (Wash)
- 18 oz. Coconut milk
- 18 oz. Fish stock
- 2 Stalks lemongrass; sliced
- 1 md Shallot; chopped
- 2 Cloves garlic; chopped
- 1/4 cup Cilantro; chopped
- 2 Inches ginger root; chopped
- 2 lg Limes; juice of
- 2 Kiefer leaves
- 3 lg Shitake mushrooms; sliced
- 1/4 cup Corn starch
- 1/4 cup Water
- 6 Mediterranean mussels
- 12 Manila clams
- 12 Sea scallops
- 12 Shrimp; size 16-20
- 12 oz. 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.Servings: 12 to 16
Submitted by: Recipe Group Member
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