kitchen sink fish stew

this turned out quite well

2 tbsp of vegetable oil
1 onion, chopped
2 jalapenos, minced
2 inch piece of ginger, peeled and minced
1 large clove of garlic, minced
1 cup cherry tomatoes, halved
1 cup carrots, chopped
2 tbsp red curry paste
juice from 1 lime
1 can of coconut milk
1 1/2 cups of water, or more to taste
1 crown of broccoli, broken into florets
454 g of firm, white fish (I used 180 grams of wild caught cod, and 280 g of wild caught haddock)
6 gai lan leaves, torn
1 cup cilantro, chopped

In a stockpot, heat oil over medium heat. Add ginger, jalapenos, onion and garlic, and saute until onion is translucent. Add tomatoes, carrots and red curry paste, and saute for about 5 minutes. Add coconut milk, lime juice and water, and bring to a boil over medium heat.

Add broccoli, gai lan leaves and fish, and lower heat to medium low, keeping it at a slow boil. Simmer until fish is cooked, roughly 5 minutes. Stir in cilantro and serve over rice or pasta.

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