• 1 sweet potato
• 4 leaves kale
• 1 Tbsp. olive oil
• 1 clove garlic , minced
• 1 zucchini
• 1 tsp. salt (or to taste)
• 1 tsp. lime zest
• 1/4 tsp. chili flakes
• 1 large leek or 2 smaller leeks
• 1 pound mahimahi fillet , cut into bite-size pieces
• 1 1/2 cups coconut milk
• 1 Tbsp. lime juice
• 1 handful fresh cilantro

Peel and dice the sweet potato. Cut leek into diagonal slices and rinse and chop the kale leaves.

Heat olive oil in a saucepan and sauté garlic for a few seconds. Add the chopped sweet potato, zucchini, sea salt, lime zest and chili flakes, and continue to sauté for a couple of minutes.

Add about half a cup of water to the veggies and bring to a boil. Cover pot and simmer for about 5 minutes, then add the leek and continue to simmer for 5 minutes.

Add the fish and coconut milk, and simmer until the fish is almost cooked through, about 3 to 5 minutes. (You can add an extra half cup of coconut milk or water if you prefer a more soupy consistency.) Add the chopped kale and continue to simmer for 2 to 3 minutes.

Serve in bowls, drizzled with lime juice and sprinkled with chopped cilantro.


Variations:

• For a vegan version, you could use firm tofu in place of the fish. Alternatively, you could use a white bean–like butter, cannellini or garbanzo beans.

• Other fish such as salmon, monkfish, sea bass, cod or halibut can be used. Alternatively, you could use fresh shrimp.

• You can spice it up with fresh jalape??o instead of the chili flakes or 1 level teaspoon Thai green or red curry paste.

• Other spices or herbs can be added. Lemon zest can be used in place of the lime, or you can use minced fresh ginger.

• In place of the sweet potato, you can use kabocha or butternut squash or carrot. Other vegetable combinations can be used such as onion, carrot and zucchini.

• Other seasonings can be used in place of the sea salt. You can use herb salt, white miso dissolved in a little hot water and added at the end, or vegetable bouillon or stock cube.

• If you can't find coconut milk, you could make cashew milk with 1/3 cup raw cashews blended to a milky consistency with 1 1/2 cups water. Alternatively, you could just use water or fish or vegetable stock.

• You could use fresh flat-leaf parsley or scallions in place of the cilantro.