Thai Style Fish Stew

With all the fish I had I had to figure out how to eat it all. I decided to make a Thai Style Fish stew. It may not have been completely authentic but it sure was really tasty and it helped to use up many of the items in the fridge. The fish stew was spicy and sour at the same time, yet also savory.

Fish Stock
Head, Tail, bones from fish
3 stalks of celery
8 qt of water
1 whole onion, chopped
1 T whole peppercorns
3 bay leaves

Fish Stew
1 fillet of firm white fish
2 stalks of lemon grass
1 lime
1/3 can of coconut milk
cherry tomatoes
zucchini
1 T fish sauce
3 jalapenos, chopped

Begin by making the fish sauce. Boil all of the ingredients for the fish stock together for 45 minutes. Strain the mixture through a cheese cloth.

Boil 3 quarts of the fish stock in a separate pot. Add the juice of the lime and the jalapenos. Bruise the lemon grass stocks, chop them in half, and add to the fish stock mixture. Next add in the zucchini and bring to a boil. Add the coconut milk and cherry tomatoes. Salt and cut the fish fillet into pieces. Once the fish stock soup has come to a boil, add the fish fillet pieces and simmer for 3 minutes or until fish has cooked.

Voila, a satisfying meal that can be served with rice or noodles. I opted for noodles.