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.