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2 cups chopped white onions (about 1 onion) 3 cloves garlic, minced 1 tsp olive oil 4 Jalapenos, seeded and chopped 3 Tbsp minced fresh ginger 4 cups chicken stock one 28-ounce can chopped tomatos 1/2 cup coconut powder 1/4 cup chunky peanut butter 1 1/2 pound boned, skinned whitefish fillets, cut into 1-inch chunks 1/2 c chopped fresh cilantro Sauté onions, garlic, Jalapenos, and ginger in the oil until onions become soft. Add stock, tomatos and juice, coconut powder, and peanut butter. Bring to a boil, reduce heat and simmer for 5 minutes. Add fish, stir, cover, and continue cooking for 8 minutes. Stir in chopped cilantro; add salt and pepper to taste. From Cooking Light, January 2000, pp. 102-3. This recipe was added: 17 October 2004 |