Steamed Cockles In Ginger Cilantro Broth Recipes

Steps:

• Place broth and butter in a large Dutch oven over medium heat.
• When butter is melted, add the green onions, cilantro, garlic, cumin and lime juice and bring to a boil.
• Add clams and cook about 5-7 minutes or until clams open. Discard any unopened clams.

Steps:

• Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
• Meanwhile, chop cilantro, including stems.
• Reserve 1 cup of chopped leaves for garnish.
• Thinly slice ginger.
• Crush garlic cloves with the flat side of your knife.
• Cut chili pepper in half: remove seeds if you want less heat in your soup.
• When broth is hot, pour into a medium saucepan.
• Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
• Simmer over medium heat for 5 minutes.
• Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
• Add shrimp and vegetables.
• Cook for 3 minutes.
• Garnish with cilantro leaves you've set aside and discard the rest.

Steps:

• Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
• Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
• Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
• Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
• Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.