Saturday, August 6, 2011

Coconut fish stew, and Slim's new blog


I've been a fan of Melissa Clark for awhile now--I always look forward to her column in the Times and even went so far as to buy her book. But I've had a few missteps with the book--recipes that fell short and didn't make it to the Hungry Dog.

Happily, my faith in Ms. Clark has been restored with this beautiful and simple fish stew that I made last week. It's quick, versatile, and incredibly flavorful. Within a few bites, the husband and I were already imagining it with scallops or chicken, and other kinds of vegetables.

Oh, yeah--the vegetables. I added the green beans. I wanted the dish to have more color, and it's ingrained in me to have a vegetable with dinner. So I threw in a handful of green beans, cut into one-inch pieces. Next time, I would blanch them first and throw them in at the end. Since I cooked them in the soup, they turned a little grey. Still tasted good, though.

Next time I won't finely chop the lemongrass-it remains too fibrous, so I'll leave it in large enough pieces to eat around. And,  the recipe is oddly-sized--it's only meant to serve two. Luckily I had bought a pound of snapper so we had a little extra, and in the end, we each got a dinner and a moderate lunch out of the deal. The rice helped bulk it up, too, in a good way.


One more thing. The husband has started a blog, which you can find here. It's about travel, dogs, style, food, drinking beer, life. In case you're wondering, Slim is a nickname leftover from his Kentucky days, on account of him being very tall and rather, uh, slim. Jump on over and give him a shout! 

Coconut fish stew with basil and lemongrass
Adapted slightly from  In the Kitchen with A Good Appetite

1 T. vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 c. chicken stock
1 (13.5 oz) can coconut milk
1 lemongrass stalk, cut into a few chunks
1 jalapeno pepper, seeded and minced
2 T. rice vinegar
1 T. fish sauce
1 T. light brown sugar
3/4 t. salt
Finely grated zest of 1 lime
1 lb. seafood, such as snapper (which is what I used) or other firm fish, cut into 1 1/2-inch chunks, peeled shrimp, scallops, or a combination
2 T. chopped cilantro
2 T. chopped basil
Handful of chopped green beans, zucchini, or other vegetable, blanched
Freshly squeezed lime juice to taste
Cooked rice, for serving (optional)

Heat oil in a medium pot over medium heat. Add the shallots and garlic and cook, stirring, until the shallots are softened, 3-5 minutes. Stir in the stock, coconut milk, lemongrass, jalapeno pepper, vinegar, fish sauce, sugar, salt, and lime zest. Simmer for 10 minutes.

Stir in the seafood, herbs, and vegetables. Cook 2-3 minutes. Stir in the lime juice.

Place a scoop of rice at the bottom of each serving bowl and ladle stew over the top.

4 medium-sized servings.

13 comments:

  1. Sounds great! I bet it would be fabulous with scallops - although what isn't? ;)

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  2. Sounds great, I absolutely love snapper. Will have to check out your husband's blog!

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  3. I love coconut and I'd also love to add some hot pepper to this - a Thai style. Agree with Camille about the scallops.

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  4. camille: agreed.

    Connie: Yeah, see what you think!

    Agrigirl: Good idea on the hot pepper...

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  5. ooh, kind of a tom yum soup? I just made a thai hot and sour shrimp soup, it said to cut the lemongrass into inch lenths and pound with the flat side of a cleaver to mash it. Easy to remove...

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  6. although this stew is most definitely NOT up my alley, i'm a fan of any cookbook by melissa clark. not only are there good recipes, but it's usually a good read too!

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  7. foodhoe: I like the sound of that shrimp soup, will you be posting about it soon? Thanks for the lemongrass idea.

    grave: MC is a great writer--one of my role models!

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  8. wow! this recipe looks delish! Just found your blog, can't wait to browse around and bookmark! come check out my blog, i just put up a new giveaway :)
    xo,
    mini baker

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  9. Yum, I love all those flavor profiles. Reminds me of southeast asian food. Oh! And I better go check out your husband's new blog!

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  10. mini: Thanks for stopping by! I'll check out your blog too.

    Jessica: It's definitely a new favorite recipe--just made it again a couple nights ago (this time with snapper and shrimp).

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  11. Yum, that does sound delicious, and it's been ingrained in me to have some vegetables at every meal too (except breakfast). Will check out "The Husband's" new blog now :) So exciting.

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  12. The soup looks lovely. Good tip on the use of lemon grass. I will remember that one in the future.

    I am off to check-out your husband's blog.

    Velva

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  13. shaz: Yeah, no veg necessary at breakfast. (Fruit's nice, though...)

    Velva: Hope you like it.

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