1. Heat the stock in a pan and add the lime leaf, lemongrass, chilli and fish sauce, allow to simmer gently with a lid on to avoid evaporation.
2. Add the monkfish and simmer for 1 minute, then add the prawns and simmer for another minute, then add the scallops and lime juice.
3. Check the seasoning and add a sprinkling of chopped coriander.