Recipe - Coconut Lime Seafood Chowder (Wash)

18 ounce Coconut milk
18 ounce Fish stock
2 Stalks lemongrass; cut or sliced up
1 md Shallot; chopped
2 Cloves garlic; chopped
One fourth cup Cilantro; chopped
2 Inches ginger root; chopped
2 lg Limes; juice of
2 Kiefer leaves
3 lg Shitake mushrooms; cut or sliced up
One fourth cup Corn starch
One fourth cup Water
6 Mediterranean mussels
12 Manila clams
12 Sea scallops
12 Shrimp; size 1620
12 ounce Your favorite fish; cubed

Garnishes: cilantro sprigs, sesame seeds, chili oil.

Combine first 10 ingredients in a shallow saucepan and bring to a boil.
Once mixture is at a boil, reduce temperature and simmer for 15 minutes.
Mix corn starch and water together and slowly add to the simmering mixture,
whisking constantly. Allow contents to simmer for another 5 minutes. Pour
broth mixture through a fine strainer and return to pan.

Bring broth back to a simmer and add fresh seafood. Cook until 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.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.