Vegetable cooking spray, as needed
4 scallions, white part and 1″ green, thinly sliced
3 large garlic cloves, minced
2 tsp minced fresh ginger
1 1/2 Tbs Indian curry powder
2 cups bottled clam juice
2 large baking potatoes, peeled, cubed
3 carrots, peeled, sliced
2 small zucchini, diced
1/2 tsp grated lime zest
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs boneless skinless firm white fish, cubed (such as monkfish, halibut, grouper, or red snapper)
1 1/2 tsp fresh lime juice
3 Tbs fresh cilantro, with extra for garnish
1 Tbs unsweetened flaked coconut, (optional)

1     Lightly spray a nonstick covered pot with cooking spray. Add the scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes. Add the curry and stir for 1 minute.
2     Add the clam broth, stirring to incorporate. Stir in the potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.
3     Add the cubed fish, lime juice, and cilantro; simmer, stirring occasionally, until the fish is cooked through, about 10 minutes.
4     To serve, place the stew in a serving dish. Garnish with the coconut and extra cilantro.

Servings: 6

5      pounds        Ground round beef
2      pounds        Hot or sweet Italian sausage — removed from casings
3       Large onions — chopped
2       Medium sweet red bell pepper — seeded and chopped
2        Medium green bell peppers — seeded and chopped
2      Fresh hot green chili pepper — seeded and minced
4      Garlic cloves — minced
1/3  cup    Chili powder
1      tablespoon    Salt
2      teaspoons     Dried oregano
2      teaspoons     Ground cumin
2     Bay leaves
3      cans     (28-oz) whole tomatoes with — tomato puree, undrai
1/2  cup           Yellow cornmeal
2      cans          (16-oz) pink beans — drained
2      cans          (16-oz)_black beans — drained

In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute.  Add the tomatoes with their puree, breaking up the tomatoes with a spoon.  Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours.  In a small bowl, combine the cornmeal and 1/2 cup of water.  Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead.  If desired, scrape off and discard the solidified fat that rises to the surface.  Reheat the chili gently on top of the stove before serving.) Makes about 25 servings.