Directions: In a large sauce pan, combine the lemongrass, which is cut in half lengthwise, and the clam juice. Bring to a boil and simmer for 10 minutes. Remove the lemongrass and discard. Add the diced tomatoes with juice, lime zest, lime juice and jalapeno pepper. Stir well to combine and simmer for an additional 5 minutes. Turn heat to low to keep warm and set aside. In a large saute pan, heat the olive oil. In a small bowl, toss together the shrimp, scallops, mint and basil. Add the seafood to the pan and cook for about 4 minutes. Add the fennel and corn kernels. Cook for 3 minutes longer, stirring often. Bring broth mixture to a simmer and add the saute mixture, stirring to combine. Ladle the stew into bowls and garnish with chives.
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|Serving Size: 1 Serving (1021g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 145 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 78.5mg||24 %|
|Sodium 1072.9mg||37 %|
|Potassium 1588.7mg||42 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 20.5g|
|Protein 50.3g||72 %|
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Calories per serving: 434
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