Thai Fishermen's Stew
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
2 bottles (8 ounces each) clam juice
1 can (14.5 ounces) organic tomatoes with basil and garlic
1 can (4 ounces) chopped green chilies
2 teaspoons Thai red curry paste, or to taste
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1-1/2 tablespoons fish sauce, or to taste
1 can (14 ounces) regular or light coconut milk
1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
2 tablespoons grapeseed oil
1/2 cup chopped fresh basil leaves
In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
Meanwhile, preheat broiler oven to 450 degrees F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.
