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Ingredientes
- 18 ounce Coconut lowfat milk
- 18 ounce Fish stock
- 2 stalk lemongrass, sliced
- 1 med Shallot, minced
- 2 x Cloves garlic, minced
- 1/4 c. Cilantro, minced
- 2 x Inches ginger root, minced
- 2 lrg Limes, juice of
- 2 x Kiefer leaves
- 3 lrg Shitake mushrooms, sliced
- 1/4 c. Corn starch
- 1/4 c. Water
- 6 x Mediterranean mussels
- 12 x Manila clams
- 12 x Sea scallops
- 12 x Shrimp, size 16-20
- 12 ounce Your favorite fish, cubed
Direcciones
- Garnishes: cilantro sprigs, sesame seeds, chili oil.
- Combine first 10 ingredients in a shallow saucepan and bring to a boil.
- Once mix is at a boil, reduce temperature and simmer for 15 min.
- Mix corn starch and water together and slowly add in to the simmering mix, whisking constantly. Allow contents to simmer for another 5 min. Pour broth mix through a fine strainer and return to pan.
- Bring broth back to a simmer and add in fresh seafood. Cook till seafood is just done and shellfish have opened. Be sure not to overcook
- To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 147 | 46% |
| Total Fat 17.41g | 22% |
| Saturated Fat 13.62g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 438mg | 18% |
| Potassium 686mg | 20% |
| Total Carbs 16.47g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.2g | 2% |
| Protein 25.88g | 41% |
