2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 3 inch piece of ginger, peeled & minced
3 jalapenos, seeded & chopped
1 red pepper, seeded & chopped
2 ribs celery, chopped
8 mushrooms, quartered
1 cup of diced tomatoes (I used canned)
1 cup of coconut milk
1 cup of water (optional- depends on how soupy you want the stew)
3/4 lb sea scallops
1/2 lb haddock, cut into large pieces
1 cup of cilantro, chopped
Heat oil in a large saucepan over medium heat, then add onion and sautee until softened. Add ginger, garlic & jalapenos, and saute for a couple minutes. Add red pepper, celery and mushrooms, and saute a few minutes. Add tomatoes, coconut milk and water, and bring to a slow boil over medium heat. Simmer for a few minutes.
Add fish and scallops, keeping the stew at a simmer, and cook until the fish flakes, and the scallops are opaque, usually around 5 minutes.
Stir in chopped cilantro. Could also add the juice of 1/2 lime, if desired. Serve with rice or pasta.