Thai Seafood Stew

The Italian version is known as cioppino; I have just added a Thai twist.

1. In a large nonstick skillet sprayed with cooking spray, heat the oil over medium heat; cook the onions and garlic for 5 minutes. Stir in the tomatoes, stock, fish sauce, brown sugar and lemongrass. Bring to a boil. Reduce the heat to a simmer, cover and cook for 5 minutes.
2. Stir in the seafood, cover and cook for 3 minutes or just until the mussels open and the seafood is just cooked. Do not overcook. Stir in the coconut milk and hot sauce and cook for 1 minute. Garnish with cilantro and serve.

2 tsp vegetable oil
1 cup chopped onions
2 tsp minced garlic
2 cups seeded, chopped plum tomatoes
½ cup clam juice or low-sodium fish stock
1 Tbsp fish sauce or oyster sauce
1 Tbsp packed brown sugar
1 stalk lemongrass, finely chopped or 2 tsp
grated lemon rind
16 mussels
8 oz deveined peeled shrimp
8 oz scallops
½ cup light coconut milk
1 tsp Asian hot sauce
¼ cup chopped fresh cilantro or parsley

Makes 6 servings.

Preparation time: About 15 minutes
Cooking time: About 15 minutes
Make ahead Make the soup base up to a day in advance. Add the seafood just before serving.

Nutritional Information per Serving
Calories 172
Carbohydrates 10.8 g
Fibre 1.4 g
Protein 21 g
Total fat 5 g
Saturated fat 1.5 g
Cholesterol 82 mg
Sodium 290 mg