Serves 6
1 cup chopped clams in juice
3 Tbsp. olive oils
1 cup onion, chopped
4 cloves garlic, minced
1 Tbsp. ginger peeled and grated
1 jalapeño, seed and finely chopped
1½ lbs. cod or other whitefish, cut in 1 inch cubes
1 lb. large raw shrimp peeled cut in half
1 28 oz. can diced tomatoes, undrained
2 limes juiced
1/3 cup peanut butter
2 cups vegetable broth
1 14 oz. can light coconut milk
½ cup cilantro, finely chopped
1 tsp.salt
- hot sauce to taste
- green scallions chopped, for garnish
2 limes cut into wedges
In a large stockpot over medium-low heat, add oil. Once hot, add onion, garlic, ginger, jalapeño, fish, shrimp, and clams and cook, stirring occasionally, for 10 minutes until vegetables are cooked and fish is opaque. Add tomatoes with juice, lime juice, and penut butter and cook, stirring, for 1 minute. Add broth, coconut milk, cilantro, salt, and hot sauce to taste and cook for 6 minutes or heated through. Serve garnished with green onions and lime wedges.
No comments:
Post a Comment