Name: East African Fish Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 people
Ingredients: 2 to 4 pounds fish heads and bones, gills and guts removed; 2 quarts coconut water or just plain water; 1 cup chopped onion; 2 celery stalks, chopped; 2 carrots, chopped; 3 bay leaves; A 1-inch piece of ginger, chopped; 2 tablespoons red palm oil, peanut oil or vegetable oil; 2 cups chopped onion; 1 8-ounce can tomato sauce; 1 to 2 tablespoons curry powder; 1 large potato, peeled and cut into 1-inch chunks; 2 sweet bell peppers, diced; 2 plum tomatoes, diced; 1 to 2 habanero chiles, minced ((optional)); 1 cup coconut milk; 1 pound fish, skinless and boneless, cut into 1-inch chunks; 1/2 to 1 pound peeled shrimp or crabmeat; 1/4 cup chopped cilantro