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Lemongrass-Seafood Stew

Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.
From: bonappetit.com SERVES 4

broth
3 lemongrass stalks, tough outer layers removed
2 tablespoons vegetable oil
3 medium carrots, peeled, finely chopped
1 small fennel bulb, finely chopped
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 jalapeño, seeds removed if desired, finely chopped
6 garlic cloves, finely chopped
4 wide strips lemon zest, removed with a vegetable peeler
1 bay leaf
2 tablespoons chopped peeled ginger
½ cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons tomato paste
2 teaspoons sugar
¾ teaspoon pink peppercorns
2 28-oz. cans whole peeled tomatoes
Garlic Bread
4 tablespoons unsalted butter
2 garlic cloves, finely grated
½ baguette, halved lengthwise, then crosswise
2 tablespoons coarsely chopped fresh chives
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Salad and Assembly
3 dozen mussels, debearded, scrubbed
2 dozen littleneck clams, scrubbed
8 head-on, tail-on prawns or jumbo shrimp
8 ounces squid tentacles
1 small fennel bulb, thinly shaved on a mandoline
2 small shallots, thinly sliced
1 cup fresh cilantro leaves with tender stems
1 cup torn tender lettuces (such as Little Gem and Bibb)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

broth

Using the back of a knife, lightly smash lemongrass, then thinly slice. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Add carrots and fennel, season with salt and pepper, and cook, stirring often, until softened, 6–8 minutes. Add onion and jalapeño and cook, stirring often, until softened, 5–7 minutes. Add garlic, lemongrass, lemon zest, bay leaf, and ginger and cook, stirring often, until fragrant, 5–7 minutes.

Add wine, scraping up any brown bits from bottom of pot, and bring to a boil. Reduce heat and simmer until almost completely reduced, about 2 minutes. Mix in lemon juice, tomato paste, sugar, and pink peppercorns. Add tomatoes, breaking up with your hands; bring to a boil. Reduce heat and simmer 5 minutes (you want to infuse tomatoes while keeping them fresh-tasting). Let cool slightly.

Working in batches, blend broth to a coarse purée; strain through fine-mesh sieve and discard solids. Return broth to pot.

Garlic Bread

Preheat oven to 425°. Melt butter in a small saucepan over medium heat. Add garlic and cook, swirling, until fragrant, about 1 minute. Brush cut sides of baguette with garlic butter. Bake, cut side up, on a rimmed baking sheet until golden brown, 5–7 minutes; sprinkle with chives and parsley and season with salt and pepper.

Salad and Assembly

Bring broth to a boil; reduce heat and add mussels and clams. Cover pot and simmer until clams and mussels are open, transferring to a large bowl with a slotted spoon as they open (discard any that do not open), 10–15 minutes.

Add prawns and squid to broth, cover, and simmer until cooked through, about 3 minutes for squid and about 5 minutes for prawns. Transfer squid to bowl with clams and mussels with a slotted spoon as they finish cooking. Return squid, clams, and mussels to pot as soon as prawns are done.

Meanwhile, combine fennel, shallots, cilantro, and lettuces in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper.

Divide stew among bowls and top with salad. Serve with garlic bread alongside.