1 qt. (32 oz.) seafood stock 1 c. water 1-2 Tbsp. fish sauce 1 stalk lemongrass (light part only), crushed 2 slices galangal or ginger (about 1/2-in. thick), peeled 2 cloves garlic, crushed 4 Alaska Seafood portions (4 oz. ea.), fresh, thawed or frozen 1 c.(2-oz.) straw or crimini mushrooms, sliced sea salt and pepper, to taste 2 Thai chili peppers, sliced into rounds 1 c. cilantro leaves 1 lime, cut in wedges
What to do:
1. In a large (12-in.) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat for 5 min. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add mushrooms and seafood to liquid, skin side down. Return heat to a simmer. 2. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. 3. Remove lemongrass and galangal slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Garnish with chili pepper slices, cilantro and lime wedge.
Nutrition per serving is based on using Alaska Pollock
