Name: Fish and Vegetable Soup with Lime, Ginger, and Cilantro
Yield: Makes 10 (first-course) or 6 (main-course) Servings
Ingredients: 1/2 cup sliced shallots (about 1 3/4 ounces); 4 garlic cloves; 1 tablespoon chopped peeled fresh ginger; 1 jalapeño chili, seeded, quartered; 2 tablespoons vegetable oil; 4 cups fish stock or bottle clam juice; 2 cups water; 6 tablespoons fresh lime juice; 3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel; 2 whole star anise*; 1 cup grated peeled carrots; 1 cup mung bean sprouts; 2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups); 1/2 cup chopped tomatoes; 6 green onions, cut diagonally into 1-inch lengths; 1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips; 1/2 cup cilantro leaves

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