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Coconut Fish Stew at Lumeria Maui's Harvest Cafe |
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Written by Ann Shepphird |
Coconut Fish StewServes 10 people as a first course 2# mahi cubed Cut mahi-mahi into one inch cubes, set aside. Dice onion, mince garlic and ginger. Chop cilantro, reserve leaves for garnish. Slice lemon grass. Grind coriander and cumin. Slice celery on a bias. Peel and small-dice carrots. Peel potatoes, medium dice. Bring pot of salted water to a boil, cook potatoes, drain, cool, reserve. In soup pot, add coconut oil, garlic, ginger, lemongrass, kefir lime leaves, cilantro stems, coriander, cumin and celery and cook until translucent and fragrant. Add coconut milk, simmer 1/2 hour. Blend broth and strain through fine mesh sieve. Return broth to pot, add carrots, and bring to a boil. Salt and pepper fish. Put fish cubes in pot, add potatoes. Turn off pot. Fish stew is ready to serve in five minutes. Garnish with cilantro leaves, diced tomato and a squeeze of lime. |