Emerald & Ginger Sea Stew

Ingredients

• 1 tsp Coconut oil
• 2 small Shallots
• 3 cloves Garlic
• 1.5 inch piece Fresh ginger
• 1 stalk Lemongrass
• 1 Green chili
• 2 cups Unsalted vegetable broth
• 0.5 cup Unsweetened full-fat coconut milk
• 0.5 cup Fresh green beans
• 1 small Zucchini
• 6 oz Firm white fish
• 4 oz Shrimp
• 2 heads Bok choy
• 2 cups Fresh spinach
• 1 whole Lime
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh basil

Instructions

1. Heat coconut oil in a medium pot or Dutch oven over medium heat. Add thinly sliced shallots and sauté for 2-3 minutes until softened.
2. Add minced garlic, sliced ginger, bruised lemongrass, and green chili (if using) to the pot. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.
3. Pour in the unsalted vegetable broth and unsweetened coconut milk. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the aromatics to deeply infuse the broth.
4. Add the green beans and zucchini to the simmering broth. Cook for 3-4 minutes until they are slightly tender-crisp.
5. Gently add the fish pieces and shrimp to the pot. Cook for 3-5 minutes, or until the fish is opaque and flakes easily, and the shrimp turn pink and curl. Be careful not to overcook the seafood.
6. Stir in the quartered bok choy and fresh spinach. Cook for another 1-2 minutes, just until the bok choy is slightly wilted and the spinach has completely collapsed.
7. Remove the pot from heat. Stir in the fresh lime juice, chopped cilantro, and chopped basil. Taste and adjust seasoning with more lime juice or fresh herbs if desired (NO SALT).
8. Ladle the stew into two bowls and serve immediately.

Nutrition (per serving)