vegetable cooking spray

4	scallions, white part and 1 inch (2.5 cm) green, thinly sliced

3	large garlic cloves, minced

2	teaspoons (10 ml) minced fresh ginger

1 1/2

tablespoons (22.5 ml) Indian curry powder, depending on your tolerance for heat

2	cups (480 ml) bottled clam juice

2	baking potatoes, 20 ounces (620 g) total, peeled and cubed

3	carrots, 6 ounces (180 g) total, peeled and sliced

2	small zucchini, 4 ounces (120 g) total, diced

1/2	teaspoon (2.5 ml) grated lime zest

1/2	teaspoon (2.5 ml) ground cinnamon

1/8	teaspoon (.06 ml) ground cloves

2	pounds (960 g) boneless and skinless firm white fish, such as monkfish, halibut, grouper, or red snapper, cubed

1 1/2

teaspoons (7.5 ml) fresh lime juice

3	tablespoons (45 ml) fresh cilantro with extra for garnish

1	tablespoon (15 ml) unsweetened flaked coconut (optional), available in health food stores

1. Lightly spray a nonstick covered pot with cooking spray. Add the scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes. Add the curry and stir for 1 minute.
2. Add the clam broth, stirring to incorporate. Stir in the potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
3. Add the cubed fish, lime juice, and cilantro: simmer, stirring occasionally, until the fish is cooked through, about 10 minutes.
4. To serve, place the stew in a serving dish. Garnish with the coconut and extra cilantro. Serve at once.

Note: This dish is high in sodium and not appropriate for low-sodium diets except for occasional use.