25 minutes
A tropical fish stew with the flavors of coconut, basil, and lemongrass.
tablespoons
Shallots, thinly sliced
each
Garlic, minced
cloves
cups
Coconut Milk, full-fat
cups
Lemongrass, finely chopped
stalks
Jalapeño, thinly sliced
each
tablespoons
tablespoons
tablespoons
to taste
Lime Zest, from one lime
0 zest
Snapper, cut into chunks
0 oz
0 oz
0 oz
Cilantro, chopped
cups
Basil, chopped
cups
Lime Juice, freshly squeezed
to taste
1. Sauté Shallots and Garlic
Warm a tablespoon of vegetable oil in a medium pot over medium heat. Add the thinly sliced shallots and minced garlic, and sauté them gently for about 3 to 5 minutes until the shallots turn soft and translucent.
2. Simmer the Broth
Pour in the chicken stock and coconut milk, stirring them together with the finely chopped lemongrass, thinly sliced jalapeño, rice vinegar, fish sauce, brown sugar, salt, and the zest of one lime. Allow this mixture to come to a gentle simmer for about 10 minutes.
3. Cook the Seafood
Gently place the chunks of snapper, shrimp, and scallops into the pot, ensuring they are submerged in the broth. Sprinkle in the chopped cilantro and basil and cook for just 2 to 3 minutes until the seafood is tender and cooked through.
4. Final Seasoning
Give your stew a taste and brighten it up with a squeeze of fresh lime juice, adjusting to your liking. Serve hot, ladled into bowls.
A small dollop of anchovy paste cooked with the initial aromatics can add depth without noticeable fishiness.
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