Description
A recipe for Thai Fishermen's Stew

Ingredients

• 2 bottles (8 ounces each) clam juice
  
• 1 can (14.5 ounces) organic
  
• tomatoes with basil and garlic
  
• 1 can (4 ounces) chopped green chiles
  
• 2 teaspoons Thai red curry paste, or to taste
  
• 1 tablespoon grated fresh ginger
  
• 1 tablespoon brown sugar
  
• 1-1/2 tablespoons fish sauce, or to taste
  
• 1 can (14 ounces) regular or light coconut milk
  
• 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
  
• 2 tablespoons grapeseed oil
  
• 1/2 cup chopped fresh basil leaves

Preparation
In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.

Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Nutrition
Nutrients per serving: 241 calories, 10g total fat, 4g saturated fat, 40% calories from fat, 83mg cholesterol, 25g protein, 10g carbohydrate, 2g fiber, 839mg sodium, 136mg calcium, 500mg omega-3 fatty acids

Serves
Servings: 6

Variations
no information available