haddock & scallops with ginger, jalapeno, coconut milk & cilantro


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.


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