• 8servings
  • 60minutes
  • 293calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) canola oil

  2. 1 cup(s) diced shallots (5-6 large)

  3. 4 clove(s) (large) garlic , minced 2 tablespoon(s) minced fresh ginger

  4. 1 piece(s) (5-inch) lemongrass (see Note) , cut into 3/4-inch pieces, or zest of 1 lime 1 small chile pepper , such as serranos or jalapeños, seeded and thinly sliced 3 tablespoon(s) all-purpose flour

  5. 4 cup(s) reduced-sodium chicken broth

  6. 4 cup(s) fish or seafood stock or bottled clam juice

  7. 12 ounce(s) Pacific cod or halibut , cut into 2-inch pieces

  8. 12 ounce(s) raw shrimp (see Note) , peeled, deveined and cut into 1-inch pieces

  9. 8 ounce(s) dry sea scallops (see Note) , tough muscle removed, cut in half crosswise

  10. 16 mussels , scrubbed well (see Tip)

  11. 10 large shiitake mushrooms caps , cut into 1-inch pieces Juice of

  12. 1 large lime

  13. 1 ripe avocado , peeled and diced

  14. 1/4 cup(s) fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a large heavy casserole or Dutch oven over medium heat. Add shallots, garlic, ginger, lemongrass (or lime zest) and chile pepper to taste; cook, stirring, until very soft, 3 to 4 minutes. Add flour; stir well to combine. Add chicken broth and fish or seafood stock (or clam juice). Bring to a simmer; reduce heat and gently simmer for 15 minutes.

  2. Carefully submerge fish, shrimp, scallops, mussels and mushrooms in the broth. Return to a gentle simmer and cook until just cooked through, 3 to 4 minutes. Remove the pot from the heat and stir in lime juice. Serve garnished with avocado and cilantro.


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