THAI COCONUT CURRY FISH STEW
Serves- 8 Entrée Portions
- 8 ea.- 8 oz. grouper fillets, quartered
- 2 cups diced onion
- 2 cups diced red pepper
- 2 cups julienne green pepper
- 1/4-cup ginger, pureed
- 1 gallon low sodium fish broth
- 1 quart Greek Island Spice Thai Curry Pesto
- 1 Tbsp. Thai fish sauce
- 3 Tbsp. lime juice
- 1 Tbsp. black pepper
- 1 ½ Tbsp. fine sea salt
- 1 cup canola oil
- ¼ cup scallion bias cut
Place fish pieces on sheet tray and season with the sea salt and black pepper. Heat the half of the canola oil among four large sauté pans on medium high heat. Sear both sides of fish and place on sheet tray to hold. Save the sauté pans.
Heat remainder of oil between the four sauté pans. (For each pan divide ingredients into four portions.) Gently sauté ginger and garlic, then add peppers and onions and sauté 7-8 minutes. Add fish broth and bring to simmer. Gently add fish chunks and simmer 8-10 minutes or sufficient to cook until nearly done.
Gently stir in Greek Island Spice Thai Curry Pesto, fish sauce, and lime juice. When liquids have reached a simmer divide fish stew into bowls and garnish with chopped scallions.