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Ingredients

• 3 tablespoons  canola oil
• 1 cup  diced shallots, (5-6 large)
• 4 large cloves  garlic, minced
• 2 tablespoons  minced fresh ginger
• 1 5-inch piece  lemongrass, (see Note), cut into 3/4-inch pieces, or zest of 1 lime
• 1-2   small chile peppers, such as serranos or jalapenos, seeded and thinly sliced
• 3 tablespoons  all-purpose flour
• 4 cups  reduced-sodium chicken broth
• 4 cups  fish or seafood stock, or bottled clam juice
• 12 ounces  Pacific cod, or halibut, cut into 2-inch pieces
• 12 ounces  raw shrimp, (see Note), peeled, deveined and cut into 1-inch pieces
• 8 ounces  dry sea scallops, (see Note), tough muscle removed, cut in half crosswise
• 16   mussels, scrubbed well (see Tip)
• 10   large shiitake mushrooms caps, cut into 1-inch pieces
•   Juice of 1 large lime
• 1   ripe avocado, peeled and diced
• 1/4 cup  fresh cilantro leaves

Description

This Flavorful Seafood Soup Combines Elements Of The Famous French Bouillabaisse With The Distinct Thai Flavors Of Lemongrass, Lime, Ginger And Hot Chiles. Use Two Chile Peppers If You Like Heat. Be Sure To Simmer, Not Boil, The Soup Or The Seafood Will B

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