Lemongrass Seafood Stew Recipes

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

SEAFOOD WITH LEMONGRASS

Seafood With Lemongrass image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 10m

Yield Four to six servings

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon chili powder
1/2 teaspoon sugar
2 tablespoons chicken stock or fish broth
1 1/2 pounds whole bay scallops or quartered sea scallops (see note)
1 kaffir lime leaf, finely slivered
1 stalk lemongrass, crushed and minced
1 shallot, finely minced
1 scallion, cut on the diagonal in 1-inch slices
1 teaspoon finely minced fresh coriander leaves
Boston lettuce leaves

Steps:

Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
Serve immediately on a bed of lettuce leaves.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams

LEMONGRASS SEAFOOD STEW

Lemongrass Seafood Stew image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 white onion or 2 small shallots, thinly sliced
2 cloves garlic, thinly sliced
4 plum tomatoes, coarsely chopped
2 tablespoons fish sauce
2 stalks lemongrass, cut into 3-inch pieces and bruised with the back of a knife
1 medium serrano pepper, thinly sliced into rings, or a large pinch of crushed red-pepper flakes
2 cups Homemade Chicken Stock, or low-sodium canned
1 cup water
1/2 pound large shrimp, peeled and deveined
1/2 pound skinless red snapper fillets, cut into large chunks
1/2 pound mussels, scrubbed well
1/3 cup coarsely chopped cilantro, plus sprigs for garnish
Cooked jasmine rice, for serving
1/4 to 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1/2 to 1 cup)
Lime wedges, for serving

Steps:

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.

SEAFOOD STEW

Seafood Stew image

This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
Crusty bread, for serving

Steps:

In a medium Dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. Add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
Stir in broth and bring stew to a gentle boil. Reduce to a simmer.
Gently fold in seafood. Return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. Serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

Nutrition Facts : Calories 272 g, Fat 8 g, Fiber 2 g, Protein 40 g

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