4.3/5
(4 Votes)
Ingredients
- 1 Tbsp vegetable or canola oil 1 Tbsp minced garlic (3 lg cloves)
- 1 1/2 c sliced button mushrooms (about 10)
- 1 med red bell pepper, julienned 4 c low-sodium chicken broth
- 1 c clam juice 1/2 lb sea scallops, halved 3 scallions, thinly sliced on diagonal
- 2 sm (2") pieces lemongrass (from bottom of stalk), smashed
- 1 lg carrot, grated
- 1/2 lb haddock or cod fillet, cut into 2" chunks
- Freshly grated zest of 1 lime
- Freshly squeezed juice of 1 lime
- 1/2 c cilantro leaves, chopped
- 1 tsp grated fresh ginger
- 1 tsp reduced-sodium soy sauce
- 1/2-1 tsp red-pepper flakes
Preparation
Step 1
1. HEAT oil in stockpot over medium heat. Add garlic and sauté 1 to 2 minutes, being careful not to burn it. Add mushrooms and sauté 2 minutes. Add bell pepper and sauté 2 to 3 minutes longer or until softened.
2. POUR in broth and clam juice. Add scallops, scallions, lemongrass, and carrot and simmer gently 5 minutes. Add haddock, lime zest, and lime juice. Simmer 5 minutes longer.
3. STIR in cilantro, ginger, soy sauce, and red-pepper flakes to taste. Remove and discard lemongrass before serving.
NUTRITION (per serving) 200 cal
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