Best Lemongrass Seafood Stew Recipes

CHEF JOHN'S BRAZILIAN FISH STEW

Chef John's Brazilian Fish Stew image

My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.

Provided by Chef John

Categories World Cuisine Recipes Latin American South American Brazilian

Time 32m

Yield 6

Number Of Ingredients 19

Ingredients

2 cups water
1 cup uncooked white rice
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk
1 teaspoon soy sauce
1 red or yellow bell pepper, halved and thinly sliced
2 jalapeno peppers, seeded and thinly sliced
¼ cup chopped green onion
1 ½ pounds sea bass fillets, cut into chunks
1 pinch salt
¼ cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g

LEMONGRASS SEAFOOD STEW

Lemongrass Seafood Stew image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 16

Ingredients

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

Steps:

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.

SEAFOOD WITH LEMONGRASS

Seafood With Lemongrass image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 10m

Yield Four to six servings

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon chili powder
1/2 teaspoon sugar
2 tablespoons chicken stock or fish broth
1 1/2 pounds whole bay scallops or quartered sea scallops (see note)
1 kaffir lime leaf, finely slivered
1 stalk lemongrass, crushed and minced
1 shallot, finely minced
1 scallion, cut on the diagonal in 1-inch slices
1 teaspoon finely minced fresh coriander leaves
Boston lettuce leaves

Steps:

Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
Serve immediately on a bed of lettuce leaves.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams