1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes. 2. Heat oil in a large Dutch oven over medium heat. 3. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. 4. Increase heat to medium-high; add tomato, and cook 2 minutes. 5. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. 6. Discard bay leaf. 7. Place one-third of vegetable mixture in a blender, and puree until smooth. 8. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. 9. Add coconut milk and red pepper to pureed vegetable mixture. 10. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. 11. Sprinkle with 1/4 cup cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
