Ingredients

• 3 tablespoon canola oil
• 1 cup diced shallots, (5-6 large)
• 4 large clov garlic, minced
• 2 tablespoon minced fresh ginger
• 1 5-inch pie lemongrass, (see Note), cut into 3/4-inch pieces, or zest of 1 lime
• 1-2 small chile peppers, such as serranos or jalapeños, seeded and thinly sliced
• 3 tablespoon all-purpose flour
• 4 cups reduced-sodium chicken broth
• 4 cups fish or seafood stock, or bottled clam juice
• 12 ounces Pacific cod, or halibut, cut into 2-inch pieces
• 12 ounces raw shrimp, (see Note), peeled, deveined and cut into 1-inch pieces
• 8 ounces dry sea scallops, (see Note), tough muscle removed, cut in half crosswise
• 16 mussels, scrubbed well (see Tip)
• 10 large shiitake mushrooms caps, cut into 1-inch pieces
• Juice of 1 large lime
• 1 ripe avocado, peeled and diced
• 1/4 cup fresh cilantro leaves

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Cooking Directions

Step 1

Heat oil in a large heavy casserole or Dutch oven over medium heat. Add shallots, garlic, ginger, lemongrass (or lime zest) and chile pepper to taste; cook, stirring, until very soft, 3 to 4 minutes. Add flour; stir well to combine. Add chicken broth and fish or seafood stock (or clam juice). Bring to a simmer; reduce heat and gently simmer for 15 minutes.

Step 2

Carefully submerge fish, shrimp, scallops, mussels and mushrooms in the broth. Return to a gentle simmer and cook until just cooked through, 3 to 4 minutes. Remove the pot from the heat and stir in lime juice. Serve garnished with avocado and cilantro.