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THAI-FLAVORED SEAFOOD SOUP
Yield: 3 to 4 servings
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
1 piece fresh ginger, about 3/4-inch cube, chopped
2 stalks lemongrass, if available, minced
1 jalapeno or serrano chili pepper, chopped
1 cup dry white wine
2 1/2 cups fish stock or clam juice
2 1/2 teaspoons fish sauce (nam pla)
1/2 pound firm-fleshed white fish, such as halibut
1/2 pound each: large peeled shrimp, sea scallops
1/3 cup unsweetened coconut milk
1 large tomato, diced
1/2 cup mixed chopped fresh herbs, such as mint, cilantro and basil
4 lime wedges
Heat oil in a 4-quart saucepan over medium-high heat. Add onion,
garlic, ginger, lemongrass and chili; cook, stirring often, until
onion begins to soften, 4 minutes. Add wine; heat to a boil. Add
stock or juice and fish sauce. Heat to a boil; reduce heat and
simmer 5 minutes.
Add fish, shrimp and scallops; cook gently, just until fish is
cooked through, 3 to 4 minutes. Just before it is done, stir in
coconut milk and tomato. Remove from heat and serve with a sprinkling
of herbs and lime wedges.
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Seafood 01