This one has a lot of variables if you want to explore. This basic recipe comes from Kay Chun in NYTimes Cooking and relies on potatoes to give it some consistency. We also used a fish stock we had left over from a previous crab bake and some fresh halibut and shrimp we got from the local seafood store. But it is easy to see reaplcement/additions like scallops, leeks, peas, mushrooms and even some crab as/when you fancy those things.
For this you’ll need: 2 shallots (peeled and chopped), 2 ears of corn (kernels scraped off with a sharp knife; keep the cobs), 3 garlic cloves (chopped), 10 small potatoes (cut into 1/2″ cubes), 1 8oz bottle clam juice, 2 cups fish stock, 1/2 lb raw shrimp (deveined and peeled), 1/2 lb halibut fillet (skinned and cut into 1″ cubes), 1 cup coconut milk, 2 cup raw baby spinach leaves, 1 Tbsp lemon juice, 2 tsp fresh ginger (grated), salt, pepper, olive oil.
In a Dutch Oven heat 2 Tbsp olive oil over medium heat then add the chopped shallots and corn kernels. Stir well until shallots are softened but not yet browned. Add the chopped garlic and stir until just fragrant – 30 sec to 1 min.
Add potatoes, clam juice, corn cobs, fish stock, salt and pepper, stir well and bring to a boil. Reduce heat and let simmer until potatoes are softened about 15 mins. After about 10 mins, use the back of a wooden spoon to gently smash some of the potatoes to thicken the sauce. Remove the corn cobs and discard.
Season the fish and shrimp with salt and pepper and add them to the broth. Stir in the coconut milk, cover and cook until the seafood has turned opaque, 4-5 mins.
Turn off the heat, add the spinach, lemon juice and ginger and stir together until the spinach wilts, about 2 mins. Season as needed with salt and pepper.
Serve in bowls with some crusty bread on the side.
Dinner at Our Place 