Vatapa

• Stock:
• 6 cups water
• 1 cup chopped onion
• 3/4 cup chopped carrot
• 1 tablespoon grated peeled fresh ginger
• 4 garlic cloves, minced
• 1 pound fish bones
• Soup:
• Cooking spray
• 1 cup chopped onion
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 serrano chile, seeded and finely chopped
• 3 cups chopped seeded peeled tomato
• 1 (12-ounce) bottle beer
• 1 (13.5-ounce) can light coconut milk
• 1 pound grouper or other firm white fish fillets, cut into 1-inch pieces
• 1/3 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 3 cups hot cooked basmati rice
• 6 lime wedges

1. To prepare the stock, combine the first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Drain stock through a fine sieve into a bowl; discard solids.
2. To prepare soup, wipe pan dry with a paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add 1 cup onion, sugar, and salt; saute 3 minutes. Add 1 tablespoon ginger, 3 garlic cloves, and chile; saute 30 seconds. Stir in stock, tomato, and beer; bring to a boil. Cook until reduced to 6 cups (about 15 minutes). Stir in coconut milk; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add fish; cook 5 minutes over medium-high heat or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in cilantro and juice. Serve with rice and lime wedges.

water, onion, carrot, fresh ginger, garlic, bones, cooking spray, onion, brown sugar, salt, fresh ginger, garlic, serrano chile, tomato, light coconut milk, grouper, fresh cilantro, lime juice, basmati rice, lime wedges

Taken from www.myrecipes.com/recipe/vatapa (may not work)