Fish Stew with Tomatoes & Cilantro

The question for all cooks is what to do with food items remaining in the refrigerator before they become rotten. Today’s recipe is just the answer to this question. As you know, during summer my family’s garden produced many tomatoes and now when the season is at an end, we have more tomatoes than we can possibly consume in salads. Making soup is always a way to make use of extra produce, which can sometimes include using the ends of some vegetables to create a good broth (maybe at another time). If the soup here is made as a green soup, then feel free to replace the tomatoes with tomatillos. I love to use fresh cilantro for this recipe because it brings out the aesthetics of both the East and West worlds. This soup remains as a low-fat option for its simplicity and fat-stinginess that we all strive for today, well at least some of the time. For me, cooking is a fun thing to play with and there is no right or wrong recipe for you when making a meal for yourself. New cooks should start with simple recipes and gradually advance to more challenging recipes, but do not forget to have fun each time.

Ingredients:
2 fish fillets, such as tuna, cod, or tilapia (about 8 oz. each)
4 oz fresh firm tofu
1/2 lb. fresh tomatoes*
5 cups kelp and chicken broth**
3 garlic cloves, minced
1 cup chopped white onions
1 cup fresh cilantro
1 tsp sugar
1 tsp curry powder
Salt and pepper to taste
Chili flakes and cayenne for your spicy-loving taste buds
2 tbs peanut oil

Directions:
Cut fish and tofu into 1 inch cubes and set aside.

In a food processor, blend cilantro into a paste. Remove and set aside.
Using the food processor again, add tomatoes with 1 cup of broth and blend well.
In a saucepan, heat oil until hot. Add onions, garlic, curry powder, and chili flakes. Stir until fragrant (about 1 to 2 minutes).

 Add blended tomatoes and all the leftover broth to the saucepan and bring to boil.

 Season with salt, pepper, and sugar to your liking. Simmer for 10 minutes;  Add the fish and tofu and continue to simmer for 4 minutes.

Add cilantro paste. Make a quick stir and serve.

* Use one 15.5 oz. of canned tomatoes (if fresh tomatoes are not available).
**If kelp broth is not available, use chicken broth or water.