Lemongrass Seafood Stew
- 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
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.