Thai Fish Stew

Fish Stew with Coconut

2 lbs pollock, catfish, cod or grouper

Juice from one lemon or lime

¼ c pineapple juice (can substitute any citrus juice)

1 tbsp diced fresh ginger root

Salt to taste

1 13.5 oz. can coconut milk (I like the light version best)

¼ c olive oil

4 ripe plum or roma tomatoes, 2 sliced, and 2 diced

1 package fresh basil leaves (whole)

Curry Powder (I use red and yellow)

Powdered ground mustard

2-3 medium sweet onions, slice some into thin rings or slivers, and dice most

1. Put the ginger, lemon juice, pineapple juice, garlic and salt into a wide shallow dish or pan. I use a 9x13 glass pan, but anything will work. Place the clean and dry fish into this mixture coating all sides and let rest for about 20 minutes while doing the next steps.
2. In a blender, puree half of the diced onions and the coconut milk and set aside.
3. Heat olive oil over medium heat in large deep skillet (for cooking whole dish). Add the remaining diced onions and salt, cook about 5-6 minutes until translucent. Add the tomatoes and half of the basil leaves and cook about another 5 minutes. Add the pureed coconut milk and salt. Bring to a boil.
4. Reduce heat and simmer 8-10 minutes.
5. Add the fish, placing gently into the sauce in filets, make sure to add all of the marinade to the pan. Add the remaining basil.
6. Bring to a boil, then reduce heat and cook over medium heat spooning sauce over fish a few times until fish is just cooked, about 15-20 minutes.
7. During the last 5 minutes, add the sliced onions and tomatoes over the top, cover and simmer.
8. Serve over rice, or alone.