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Ingredients:
Serves 6-8
- 2 tablespoon peanut oil
- 2 celery stalks, sliced
- 2 leeks (white and pale green parts only), sliced
- 1 large white onion, diced
- 2 teaspoons curry powder
- 1 green chili, diced
- 3 cloves garlic, diced
- 1 bunch fresh cilantro, chopped
- 2 medium tomatoes, peeled and chopped
- 6 cups fish stock
- 1 13.5-ounce can coconut milk
- 1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass), cut into 1/2 inch cubes
- Juice of 2 limes
Heat oil in a Dutch oven or large pot over medium-high heat. Add celery, leeks, and onion, and sauté until tender, about 10 minutes. Add curry powder, chili, garlic, and cilantro, and cook for one minute. Add tomatoes and stock and bring to a boil. Reduce heat to low, cover, and simmer for ten minutes. Add coconut milk and fish, and simmer an additional ten minutes. Add lime juice. Season with salt and pepper to taste, garnish with additional sprigs of cilantro (if desired), and serve.
