Coconut Fish Stew with Basil and Lemongrass

• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced
• 1 small garlic clove, minced
• 2 1/2 cups chicken stock
• 1 (13.5-ounce) can coconut milk
• 1 lemongrass stalk, finely chopped
• 1 jalapeno pepper, seeded, if desired, and thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar
• 3/4 teaspoon salt
• Finely grated zest of 1 lime
• 3/4 pound seafood, such as snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, and/or scallops, or a combination
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• Freshly squeezed lime juice to taste
• Cooked rice, for serving (optional)

1. Heat the oil in a medium pot over medium heat.
2. Add the shallots and garlic and cook, stirring, until the shallots are softened, 3 to 5 minutes.
3. Stir in the stock, coconut milk, lemongrass, jalapeno pepper, vinegar, fish sauce, sugar, salt, and lime zest.
4. Simmer for 10 minutes.
5. Stir in the seafood and herbs.
6. Cook 2 to 3 minutes.
7. Stir in the lime juice and serve with rice, if desired.
8. (Note: Without rice, it's more of a soup than a stew.)

vegetable oil, shallots, garlic, chicken stock, coconut milk, stalk, pepper, rice vinegar, fish sauce, light brown sugar, salt, lime, seafood, fresh cilantro, fresh basil, freshly squeezed lime juice, rice

Taken from www.cookstr.com/recipes/coconut-fish-stew-with-basil-and-lemongrass (may not work)