Name: Lemongrass-Seafood Stew
Yield: 4 Servings
Ingredients: 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; 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; 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

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Michael Graydon + Nikole Herriott

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

Recipe notes