Login to Save Like

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 jalapeos, 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

Eating Well