Chef
Joseph Merkling of the Bellwether Harborside Bistro (www.hotelbellwether.com)
generously shares this recipe for Coconut Lime Seafood Chowder
with Chili Oil.
I cut way back on the cornstarch and increased the liquid for
more broth. It got rave reviews and even passed muster when
served the next day for lunch.
The key (as always) is not overcooking the seafood
Serves 6
18 ounces coconut milk
18 ounces fish stock
2 stalks lemongrass, sliced
1 medium shallot, chopped
2 cloves garlic, chopped
1/4 cup chopped cilantro
1 two-inch piece of ginger root, chopped
Juice of 2 large limes
2 kaffir lime leaves
3 large shiitake mushrooms, sliced
1/4 cup corn starch
1/4 cup water
6 Mediterranean mussels
12 manila clams
12 sea scallops
12 large shrimp, peeled and deveined
12 ounces fresh fish (such as salmon), cubed
For Garnish:
Cilantro sprigs
Sesame seeds
Chili Oil
Combine the first 10 ingredients in a large sauce pan and bring
to a
boil. Lower heat and simmer for 15 minutes.
Stir cornstarch and water together and slowly pour it into the
simmering broth mixture, whisking constantly.
Simmer for 5 more minutes then strain. Return the strained
broth mixture to the pan, and bring it back to simmer.
Add the mussels,clams, scallops, shrimp, and fish.
Cook until the scallops, shrimp, and fish are just done and the
shellfish open.
To serve, divide chowder among 6 bowls and garnish with cilantro
sprigs, sesame seeds, and chili oil.
