Instructions: Peel onions and garlic; mince. In a 5- to 6-quart nonstick pan over high heat, stir onions, garlic, oil, jalapenos, and ginger often until onions are limp, about 10 minutes.

Stir in broth, tomato sauce, stewed tomatoes (including juices; break tomatoes into chunks with a spoon), coconut, and peanut butter.

When mixture is simmering, stir in shrimp. Cover and cook over medium-low heat 4 minutes. Meanwhile, rinse fish and cut into 1-inch chunks.

Stir fish into sauce, cover pan, and cook until fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in chopped cilantro and add salt and pepper to taste.

Ladle into soup bowls. Garnish with cilantro sprigs.

This recipe yields 8 servings.

Comments: This dish makes a fine party entree, particularly if accompanied by chopped roasted peanuts and additional dried coconut, with chopped fresh cilantro to add to taste. For less heat, seed and devein the jalapeno chilies before mincing.

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