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Ingredients
US|METRIC
4 SERVINGS
- 3 lemongrass stalks (tough outer layers removed)
- 2 Tbsp. vegetable oil
- 3 medium carrots (peeled, finely chopped)
- 1 fennel bulb (small, finely chopped)
- kosher salt
- freshly ground black pepper
- 1 small onion (finely chopped)
- 1 jalapeño (seeds removed if desired, finely chopped)
- 6 garlic cloves (finely chopped)
- 4 lemon zest (wide strips, removed with a vegetable peeler)
- 1 bay leaf
- 2 Tbsp. ginger (chopped peeled)
- 1/2 cup dry white wine
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. tomato paste
- 2 tsp. sugar
- 3/4 tsp. pink peppercorns
- 56 oz. whole peeled tomatoes
- 4 Tbsp. unsalted butter
- 2 garlic cloves (finely grated)
- 1/2 baguette (halved lengthwise, then crosswise)
- 2 Tbsp. chopped fresh chives (coarsely)
- 2 Tbsp. fresh flat-leaf parsley leaves (coarsely chopped)
- kosher salt
- freshly ground black pepper
- 36 mussels (debearded, scrubbed)
- 24 littleneck clams (scrubbed)
- 8 heads prawns (on, tail-on, or jumbo shrimp)
- 8 oz. squid tentacles
- 1 fennel bulb (small, thinly shaved on a mandoline)
- 2 small shallots (thinly sliced)
- 1 cup fresh cilantro leaves (with tender stems)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- kosher salt
- freshly ground black pepper
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