Coconut fish stew with basil and lemongrass from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 118) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on July 31, 2014

    Nice & easy. I used what they call sole here in the Pacific Northwest, a very soft and vnot terribly flavorful fish. I used water instead of chicken broth -- next time I'd use clam broth.

  • sfcarole on March 09, 2013

    This really was divine! For the two of us I used 1/4 pound each of diver scallops cut in half, large prawns cut in thirds and good sized chunks of monkfish. I added the shrimp only in the last minute since it wouldn't take as long as the other seafood. I served it on top of Balinese Turmeric Coconut Rice (a new recipe in Hensperger's revised The Ultimate Rice Cooker Cookbook---not indexed yet). Both recipes call for coconut milk, but I used a little from the stew to put in the rice. And the outer inedible part of the lemongrass leftover from the stew prep I tied up and put in with the rice. The stew is easy to prep way in advance, then throw together at the last minute. My recently acquired rice cooker also makes life a lot simpler.

  • Laura on January 18, 2013

    Pg. 118. This could not be quicker or easier. I kept it even simpler and used only some wild-caught Pacific cod as the seafood and did not include rice. I think in the future I would mix it up and include some shrimp or other kinds of seafood and rice. The flavors were nice, but not transporting. It made exactly 2 servings -- no leftovers. ETA: Made this for a second time a few days ago, this time with some wild-caught shrimp and weathervane scallops. Punched up the flavor by chopping the jalapeno and sauteeing it along with the shallots and garlic; also sauteed the lemongrass. Used coconut oil in place of the vegetable oil. These changes produced a more deeply flavorful broth, so I'll do it this way in the future.

  • Breadcrumbs on April 30, 2012

    p. 118 - I adore all things Thai or Thai-inspired so of course this dish had immediate appeal. The fact that it was getting great reviews here and, touted as a quick and easy weeknight meal just added to its appeal. Nonetheless, with a little time to spare on a Sunday afternoon, I elected to make the broth in advance so all I needed to do the following day was add the fish and shrimp. Prep has been expertly covered above so all that’s left for me to add are my own modifications. I had one Anaheim chili to use up so to enhance the heat factor I also added 1 Thai bird chili in place of the jalapeno. I also elected to sauté off the peppers along w the shallots and garlic. My fish was Palumbo and, I also tossed in some baby shrimp. We served this atop steamed brown jasmine rice. This was a huge hit. It’s perfect for a weeknight meal. Photos here: http://chowhound.chow.com/topics/841843#7311126

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