• 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.

Reviews (2)

5 Ratings
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  • 3 star values: 5
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Rating: Unrated
We have been making this stew for years and will make it a Christmas Day tradition this year. My 5
Rating: Unrated
great if you want a light dish