Seafood Stew With Lemongrass & Dill

More from this source
SF Gate


Add a comment


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

You might also like

Goa Curry Mussels Hot Pot Recipe
Food Republic
Fragrant Thai Chicken Stew
Donal Skehan
Curried Tomato Seafood Bouillabaisse
Whole Living
Eastern Bouillabaisse
Bahian Seafood Stew With Coconut And Tomato
Food & Wine
Thai Seafood Hot Pot
Self Magazine
Coconut Red Curry Hot Pot With Braised Chicken...
Cooking Light
Cornish Hen Stew With Lemongrass And Chiles
Food & Wine
Thai Bouillabaisse
Eating Well
Bo Kho (Grass Fed Brisket, Tomato, Star Anise,...
Nom Nom Paleo