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Fish Stew with Pork Belly

Fish and Seafood

Fish Stew with Pork Belly
1 Tablespoon vegetable oil
5 cloves garlic, peeled and minced
10 medium shallots, peeled and minced
1/4 cup pork belly, sliced then diced
1/2 teaspoon coarsely ground black pepper
1 stalk lemon grass, white part only, minced
1/2 pound boneless and skinless firm-fleshed white fish, cut into one-inch cubes
2 teaspoons granulated sugar
1/2 pound small shrimp, shells and veins removed and discarded
1. Heat wok or large pot and stir-fry the garlic, shallot and pork belly pieces about eight minutes or until the pork belly pieces are crisp; be careful not to burn the garlic or shallot pieces.
2. Add three quarts of boiling water and simmer for ten minutes before adding the fish, sugar and the shrimp. Simmer for five more minutes, then serve in a soup tureen or into individual soup bowls.

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