1 28-ounce can of peeled whole tomatoes, undrained
1onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
1/4cup lime juice
1 tablespoon olive oil
1 teaspoon sea salt
For the Stew
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
2 red peppers, chopped (or one yellow/orange)
1/2cup water (or fish stock)
3/4cup organic whole coconut milk
1/2cup minced green onion (bottom parts only)- for garnish
1/2cup cilantro, chopped- for garnish
Fish and Marinade
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
For the Stew
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
