Fish and Shrimp Stew

Ingredients

 * 2	x	onions - (6 oz ea)
 * 3	x	garlic cloves
 * 1	tsp	olive oil
 * 5	tbl	minced fresh jalapeño chilies - (to 7)
 * 3	tbl	minced fresh ginger
 * 4	cup	fat-skimmed chicken broth
 * 2	can	tomato sauce - (15 oz ea)
 * 1	can	stewed tomatoes - (14 1/2 oz)
 * 1/4	cup	sweetened shredded dried coconut
 * 3	tbl	chunky Peanut butter
 * 2 lb	frozen deveined peeled Shrimp - (41/50 ct)
 * 1 lb	boned skinned firm white-flesh fish
 * (such as Halibut)
 * 1/2	cup	chopped fresh cilantro
 * salt to taste
 * Freshly-ground black pepper to taste
 * cilantro sprigs rinsed

Directions

 * Peel onions and garlic.
 * In a 5- to 6-quart nonstick pan over high heat, stir onions, garlic, oil, jalapeños, and ginger often until onions are limp, about 10 minutes.
 * Stir in broth, tomato sauce, stewed tomatoes (including juices; break tomatoes into chunks with a spoon), coconut, and Peanut butter.
 * When mixture is simmering, stir in Shrimp. Cover and cook over medium-low heat 4 minutes. Meanwhile, rinse fish and cut into 1-inch chunks.
 * Stir fish into sauce, cover pan, and cook until fish and Shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
 * Stir in chopped cilantro and add salt and pepper to taste.
 * Ladle into soup bowls.
 * Garnish with cilantro sprigs.