Seafood Stew

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 large leek, dark green leaves removed
• 2 bell peppers, stemmed and seeded
• 3 garlic cloves
• 16 ounces tomato puree
• 8 ounces full fat coconut milk
• ½ pound celery root
• 1 pound white fish (monkfish, haddock, sole, halibut, etc.)
• 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
• 1 tablespoon fresh lemon juice
• sea salt, to taste

Preparation

1. Gather all your vegetables and chop them into small pieces and set aside.  Then cut the fish into bite-size pieces and set aside.

2. Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the celery root and fish.

3. Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container,  for up to 3 days.