VERY GREEN FISH STEW

Very Green Fish Stew image

From "One Good Dish" by David Tanis. Lots of intriguing recipes in this book, this one caught my attention. Hoping to make it soon. Prep time is estimated.

Provided by duonyte

Categories Lactose Free

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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Ingredients

1 cup cilantro leaf (including tender stems)
1 cup basil leaves
1/4 cup mint leaf
2 inches piece fresh ginger, peeled and thickly sliced
2 garlic cloves
2 small Thai chiles or 2 small serrano chilies, chopped
1/2 cup grated unsweetened coconut (fresh, dried or frozen)
4 inches piece lemongrass (tender center only, sliced 1/4 inch thick)
2 teaspoons fish sauce
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 lbs firm white fish fillets, cut into 1 inch chunks
salt, to taste
pepper, to taste
2 tablespoons coconut oil or 2 tablespoons vegetable oil
2 cups vegetable broth or 2 cups water
3 -4 scallions, thinly sliced
lime wedge

Steps:

Sauce: place all sauce ingredients into blender or food processor. Quickly process to make a smooth, thick puree, adding a little ice water, if necessary. Taste and adjust seasoning, it should be quite spicy.
Fish: Season lightly with salt and pepper.
Heat the oil in a wide deep pan over medium heat.
Add the fish and fry lightly for one minute on one side; flip the fish and raise the heat to medium high.
Add the broth and half of the green sauce, cover and cook for two minutes, or just until the fish is opaque throughout.
Gently stir in the remaining green sauce.
Taste the broth and adjust the salt if necessary.
Ladle the stew into bowls, sprinkle with the scallions, and serve with lime wedges.

Nutrition Facts : Calories 450.7, Fat 28.4, SaturatedFat 22.8, Cholesterol 114.3, Sodium 1040.5, Carbohydrate 13.8, Fiber 5.9, Sugar 6.3, Protein 37.4