Source: dLife

Curry, ginger, cinnamon, and cloves spice up potato and vegetable fish stew.

Servings

1 cooking spray
4 scallions , white part and 1-inch green, thinly sliced
3 medium garlic cloves , minced
2 tsp fresh ginger root , minced
1.5 tbsp curry powder
2 cup clam juice
2 medium russet potato , peeled and cubed
3 medium carrots , peeled and sliced
2 small zucchini , diced
0.5 tsp lime peel zest
0.5 tsp ground cinnamon
0.12 tsp ground cloves
2 lb monkfish , cubed (or other firm white fish)
1.5 tsp fresh lime juice
4 tbsp fresh cilantro , divided
1 tbsp flaked unsweetened coconut (optional)

1 Coat nonstick covered pot with cooking spray. Add scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes.
2 Add curry and stir for another minute.
3 Add clam broth, potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Stir well to combine.
4 Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
5 Add cubed fish, lime juice, and 3 tablespoons cilantro. Simmer, stirring occasionally, until fish is cooked through and flakes easily with fork, about 10 minutes.
6 Place stew in serving dish. Garnish with remaining cilantro and coconut, if desired. Serve immediately.