Seafood Stew With Lemongrass & Dill

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SF Gate

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Ingredients

2 tablespoons vegetable oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

1/2 teaspoon hot red pepper flakes, or to taste

2 tomatoes, cored and cut into large chunks (about 2 cups)

2 tablespoons Asian fish sauce

1 lemongrass stalk, cut into 3-inch pieces, lightly bruised with the blade of a knife

2 cups chicken stock

1/2 cup water

1/2 cup light beer

4 Asian celery stalks, or 2 regular celery stalks (leafy parts included), cut on a diagonal into 1/4-inch slices

1 bunch fresh dill, leaves only, cut into 1-inch pieces (about 2/3 cup)

1/4 pound raw shrimp, peeled and deveined

1/3 pound red snapper, or other white firm-fleshed fish, cut into large chunks

1/2 pound black mussels or clams, scrubbed clean

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