Easy recipe Easy Recipe Fish and Shrimp Stew

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two x onions - (six oz ea) three x garlic cloves about one tsp olive oil five tbl minced fresh jalapeño chilies - (to seven) three tbl minced fresh ginger (Recipes by ingridients ginger) four cup fat-skimmed chicken broth two can tomato sauce (Recipes by ingridients sauce) - (fifteen oz ea) about one can stewed tomatoes - (fourteen about one/two oz) one quarter cup sweetened shredded dried coconut three tbl chunky Peanut butter (Recipes by ingridients butter) twolb frozen deveined peeled Shrimp - (fourty-one/fifty ct) about onelb boned skinned firm white-flesh fish (such as Halibut) about one/two cup chopped fresh cilantro salt to taste Freshly-ground black pepper to taste cilantro sprigs rinsed Directions Peel onions and garlic. Easy Recipe Fish and Shrimp Stew. In a five- to six-quart nonstick pan over high heat, stir onions, garlic, oil, jalapeños, and ginger (Recipes by ingridients ginger) often until onions are limp, about ten minutes. Stir in broth, tomato, sauce (Recipes by ingridients sauce) stewed tomatoes (including juices break tomatoes into chunks with a spoon), coconut, and Peanut. butter (Recipes by ingridients butter) When mixture is simmering, stir in Shrimp. Cover and cook over medium-low heat four minutes. Easy Recipe Fish and Shrimp Stew. Meanwhile, rinse fish and cut into about one-inch chunks. Stir fish into, sauce (Recipes by ingridients sauce) cover pan, and cook until fish and Shrimp are opaque but still moist-looking in center of thickest part (cut to test), three to four minutes. Stir in chopped cilantro and add salt and pepper to taste. Ladle into soup bowls. Garnish with cilantro sprigs. .