Name: Cilantro Fish Stew
Prep time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 lime; 8 oz. peeled deveined shrimp (20- to 24-count); 8 oz. skinless cod fillet; 2 large shallots; 1 tsp. sugar; 2 tbsp. lower-sodium fish sauce; 1 tsp. lower-sodium fish sauce; salt; Pepper; 6 oz. bok choy; 3 green onions; 2 c. packed fresh cilantro stems and leaves; 1 c. quick-cooking brown rice; 2 tsp. vegetable oil; 2 c. hot water; 1 c. frozen peas

Step 1From lime, grate 1 teaspoon peel into large resealable plastic bag. Cut lime into wedges and set aside for serving.

Step 2To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper. Seal bag; turn to coat. Refrigerate 20 minutes.

Step 3Meanwhile, thinly slice bok choy and green onions and coarsely chop cilantro. Prepare rice as label directs.

Step 4In 4-quart saucepan, heat oil on medium. Add shrimp mixture and cook 5 minutes or until shallots are tender, stirring occasionally. Add water; heat to boiling on high, then reduce heat to maintain steady simmer. Cook 4 minutes, then stir in peas; cook 1 to 2 minutes or until hot. Stir in bok choy, green onions, and cilantro. Cook 2 minutes or until bok choy is crisp-tender. Stir in remaining fish sauce.

Step 5Divide rice among 4 bowls; top with soup. Serve with lime wedges.

Cilantro Fish Stew

Ingredients

Directions

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