Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors.

Simply sauté some fish or seafood in a pan, add some broth, and stir in a purée of great ingredients like garlic, basil, mint, cilantro and lemongrass, with fish sauce, sugar and a few other things, and you get a yummy stew with a nice spicy zing.

The basil, mint and cilantro give the sauce a verdant green hue.

Photo: CC-- Kat Ter HaarSauce Ingredients:

  • 1 cup basil leaves
  • 1½ cups cilantro
  • ⅓ chopped fresh mint leaves
  • 3 garlic cloves
  • 2-2½-inch chunk of fresh ginger, peeled, sliced
  • 4-inch long piece of lemongrass, the tender, center part
  • 1 tablespoon gluten-free fish sauce (I use Squid brand)
  • 1 tablespoon sugar
  • 1 teaspoon salt

Stew Ingredients:

  • ¾ pound firm white fish, cut into chunks
  • ½ pound fresh squid, cut into rings
  • ½ pound shrimp, cleaned and deveined

Directions:
First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste.

Add cold water as needed, but you want the mixture to be pretty thick and pasty.

Next, heat oil in a deep sauté pan.

Season fish chunks with salt and pepper and add to the hot oil.

Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more.

Add broth and half of the paste mixture.

Cover and cook for a couple minutes longer, until fish is fully cooked.

Add remaining sauce and stir gently until dissolved.

Add more broth, salt, or water to taste.

Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.

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