Garnishes: cilantro sprigs, sesame seeds, chili oil. Combine first 10 ingredients in a shallow saucepan and bring to a boil. Once mixture is at a boil, reduce temperature and simmer for 15 minutes. Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan. Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted by Brenda Adams ~~ltadamsfmle~~at;sprintmail.com> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6|
|Calories from Fat: 207 (59%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 75.3mg||23 %|
|Sodium 292.9mg||10 %|
|Potassium 807.9mg||21 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.1g|
|Protein 26.9g||38 %|
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Calories per serving: 351
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