Recipe for Lemongrass Seafood Stew

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	vegetable oil
1 x	thinly sliced white onion or
2 sm	thinly sliced shallots
2 x	garlic cloves thinly sliced
2 tbl	fish sauce
2 x	lemongrass stalks cut 3" pieces,
	and bruised with back of a knife
1 med	serrano pepper thinly sliced
	(or 1 pinch crushed red-pepper flakes)
2 cup	chicken stock or broth
1 cup	water
1/2 lb	peeled large shrimp deveined
1/2 lb	skinless red snapper fillets cut large chunks
1/2 lb	mussels scrubbed well
1/3 cup	coarsely-chopped cilantro
	Cilantro sprigs for garnish
	Cooked jasmine rice for serving
1/4 x	English cucumber - (to 1/2) peeled, seeded,
	and cut in 1/4" dice - (abt 1/2 to 1 cup)

Instructions:

Instructions: In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.

Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.

Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.

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