Ingredients:
Prep time: 10 minutes Cooking time: 20 minutes Makes six servings 2 bottles (8 ounces each) clam juice 1 can (14.5 ounces) organic tomatoes with basil and garlic 1 can (4 ounces) chopped green chiles 2 teaspoons Thai red curry paste, or to taste 1 tablespoon grated fresh ginger 1 tablespoon brown sugar 1-1/2 tablespoons fish sauce, or to taste 1 can (14 ounces) regular or light coconut milk 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen 2 tablespoons grapeseed oil 1/2 cup chopped fresh basil leaves

Instructions:
In Dutch oven, combine first seven ingredients, through fish sauce. Simmer covered, 15 minutes. Stir in coconut milk and continue to simmer, but do not boil. Meanwhile, preheat broiler oven to 450 degrees. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4-5 inches from heating element until opaque, about 5-6 minutes for frozen Alaska Pollock or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot. Nutrients: 241 calories, 10 grams total fat, 4 grams saturated fat, 40 percent of calories from fat, 83 mg cholesterol, 25 grams protein, 10 grams carbohydrate, 2 grams fiber, 839 mg sodium, 136 mg calcium and 500 mg omega-3 fatty acids. All materials courtesy of Alaska Seafood Marketing. To find more recipes featuring this versatile fish, visit http://alaskaseafood.org