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Poached Shellfish In Oriental Broth

Diabetic.Foodie's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Thai red curry paste 1 Teaspoon
  Garlic 2 Clove (10 gm), sliced
  Onion 1 , thinly sliced
  Fennel head 1⁄2 , thinly sliced
  Tomato puree 1 Tablespoon
  Lemongrass stalk 1 , finely chopped
  Dried birds eye chilies 2
  Fresh ginger root 1 Centimeter, finely chopped
  Star anise petal 1 , broken off the star anise
  Fish stock 2 Liter
  Chopped tarragon 1 Teaspoon
  Asparagus tips 110 Gram
  Podded peas 50 Gram (Fresh Or Frozen)
  Scallops 4 Large (Diver Caught)
  Salmon fillet 110 Gram, cut into 4 pieces
  Shelled prawns 8 Large, peeled and deveined
  Mussels 24 , cleaned
  White crab meat 110 Gram
  Sugar snap peas 75 Gram
  Tomatoes 2 , quartered and seeded
  Limes 2 , juiced
  Nam pla 1 Tablespoon (Thai Fish Sauce)
  Coriander leaves 24
  Baby spinach leaves 1⁄4 Cup (4 tbs)
Directions

Heat the oil in a saucepan, add the curry paste and cook for 1 minute, stirring regularly.
Add the garlic, onion and fennel and cook gently for 10 minutes.
Stir in the tomato puree, lemongrass, chillies, lime leaf (if using), ginger and star anise.
Pour on the stock and add the tarragon.
Simmer over a low heat for an hour, then strain the broth into a clean saucepan.
Bring the broth to the boil, add the asparagus and peas and cook for 2 minutes.
Add the scallops and salmon and cook for a further 2 minutes.
Add the remaining ingredients and cook until the mussels have opened.
Ladle into 4 warm bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
4

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