- 1 tablespoon vegetable or canola oil
- 1 tablespoon minced garlic
- 1 1/2 cups sliced button mushrooms
- 1 medium red bell pepper, julienned
- 4 cups low-sodium chicken broth
- 1 cup clam juice
- 1/2 pound sea scallops, halved
- 3 scallions, thinly sliced on the diagonal
- 2 small pieces lemongrass (from bottom of stalk), smashed
- 1 large carrot, grated
- 1/2 pound haddock or cod fillet, cut into 2-inch chunks
- 1 lime, zested
- 1 lime, juiced
- 1/2 cup cilantro leaves, chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon red-pepper flakes
- Heat oil in stockpot over medium heat. Add garlic and saute 1 to 2 minutes, being careful not to burn it. Add mushrooms and saute 2 minutes. Add bell pepper and saute 2 to 3 minutes longer or until softened.
- Pour in broth and clam juice. Add scallops, scallions, lemongrass, and carrot and simmer gently 5 minutes. Add haddock, lime zest, and lime juice. Simmer 5 minutes longer.
- Stir in cilantro, ginger, soy sauce, and red-pepper flakes to taste. Remove and discard lemongrass before serving.