- In a large (12-inch) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat for 5 minutes. Rinse any ice glaze from frozen Alaska Pollock fillets under cold water. Turn off heat and gently add mushrooms and seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.
- Remove lemongrass and galangal slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Garnish with chili pepper slices, cilantro and lime wedge.
Nutrients per serving: 152 calories, 3g total fat, 1g saturated fat, 16% calories from fat, 83mg cholesterol, 26g protein, 5g carbohydrate, 1g fiber, 1040mg sodium, 32mg calcium, 630mg omega-3 fatty acids.