Seafood Stew

• 3 tablespoons coconut oil
• 1/2 large onion, chopped
• 1 large garlic clove, minced
• 1 tablespoon ginger, minced
• 2 large jalapeno peppers, finely chopped, seeded if prefer
• 1 red bell pepper, seeded and chopped
• 2 large slicing tomatoes, cut into small chunks
• 1/2 cup water
• 1/2 teaspoon sea salt (to taste)
• 1/2 lime, juice from it
• 1/2 cup cilantro, finely chopped
• 1 lb salmon, cut into chunks
• 1/4 cup white wine
• 1 lb cooked mussels
• 1/4 cup green onion, chopped

1. In a large non-stick skillet, heat coconut oil over medium high. Saute onion, garlic and ginger until onion turns a little brown.
2. Stir in jalapeno peppers and saute for about 40 seconds.
3. Add red bell pepper and tomatoes to skillet and combine well.
4. Reduce heat to medium. Carefully pour in water and increase heat to high. Continue to stir in sea salt, lime juice and half of the cilantro (1/4 cup). Combine well and bring to boil.
5. Add salmon and white wine. Reduce heat to medium. Cover and cook for 5 minutes.
6. Stir in mussels and cover again. Cook for 5 more minutes. Sprinkle green onions and the rest of cilantro. Enjoy!

coconut oil, onion, garlic, ginger, jalapeno peppers, red bell pepper, tomatoes, water, salt, lime, cilantro, salmon, white wine, mussels, green onion

Taken from www.food.com/recipe/seafood-stew-499717 (may not work)