Coconut Fish Stew with Basil and Lemongrass

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.