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Coconut Curry Fish Stew

I have made this for people of all ages, even those that don’t normally like fish stew and it has gotten the best of reviews. If you don’t have lemongrass just use a bit of fresh lemon zest. It will still be delicious.

2 tablespoons coconut oil
2 onions, diced
3 inches fresh ginger root, minced
1/4 - 1/2 jalapeño pepper, seeds and ribs removed, minced
3 garlic cloves
3 tablespoons curry powder
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 tablespoon sea salt
1/2 teaspoon ground black pepper
2 quarts (8 cups) vegetable or chicken broth
1 can full fat coconut milk
3 1/2 cups of fresh chopped tomatoes, or 1 can (28 ounces) crushed tomatoes
2 cups butternut squash or sweet potatoes, peeled and cut into 1 inch chunks                  
3 sticks dried lemongrass (substitute 1 tsp. lemon zest)
1 tsp. lime zest
2 pounds of your favorite white fish (cod, haddock, tilapia, halibut)
1/2 cup fresh cilantro optional, plus more for garnish

In Summer substitute 1 small red bell pepper for butternut squash or sweet potato.

Garnish with cilantro and diced avocado.

• Heat oil in a saucepan.
• Add the onions and sauté about 5 minutes, until soft.
• Add the ginger, jalapeño, and garlic and sauté another few minutes.
• Add the spices, toss with the onion mixture, stirring for about 2 minutes.
• Add the stock, coconut milk, tomatoes, squash (or sweet potatoes or bell pepper), lemongrass, and lime zest and bring to a boil. Reduce heat and simmer about 25 minutes.
• Add the fish and cilantro, and cook for an additional 10 minutes. Garnish with lime zest, diced avocado, more cilantro, and serve.