Vietnamese Bouillabaisse
 
source:the well-seasoned wok by martin yan 
serves 4 
 
  stock
2 Tbsp  olive oil
1 medium  onion,chopped
3 Tbsp  minced shallots
1 Tbsp  minced garlic
1   jalapeno or serrano chile, thinly sliced( i chopped it)
2 cup  chicken broth
1 cup  water
1 bottle  (8 oz) clam juice
1 cup  dry white wine
3 Tbsp  fish sauce
1 stalk  lemongrass, bottom 6 inches, lightly crushed
 
18 small  hard shell clams, well scrubbed
1/2 lb.  medium raw shrimp, deveined but not peeled ( i peeled them)
1/2 lb.  firm white fish, skinned, boned, and cut into bite size pieces (
  i
  used scallops)
1 cup  chopped peeled tomatoes ( i used canned diced tomatoes)
2   green onions, thinly sliced
2 Tbsp  shredded fresh basil leaves
2 Tbsp  shredded fresh mint leaves
1 tsp  sesame oil
 
prepare the stock: heat the olive oil in a 5 quart pan over medium-high 
heat 
until hot. add the onion, shallots, garlic, and chile and cook for 2 
minutes. 
add the chicken broth, water, clam juice, wine, fish sauce and lemongrass. 
bring to a boil, reduce the heat, cover and simmer for 30 minutes. remove 
the 
lemon grass. 
add the clams, shrimp, and fish. cover and simmer until the clams open and 
the shrimp turns pink, about 10 minutes. add the tomatoes, green onions, 
basil 
and mint and cook for 1 minute. stir in the sesame oil. as you serve the 
soup, discard any unopened clams. 
 
note: i served this with crusty bread and a cucumber salad sprinkled with 
chopped walnuts and chopped raw onion. 
 
enjoy, 
lei gui 
 
http://search.dejanews.com/profile.xp?author=l...@aol.com ( recipes ) 
-- 
(ID: 11028) Mirror: rec.food.recipes: Sun, Aug 31, 2003


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