Ginger-Coconut Fish Soup

One 2-inch piece fresh ginger root
4 cloves garlic
1 tablespoon coconut oil
1 cup blend of chopped or shredded celery, onion and carrot (see headnote)
4 cups no-salt-added vegetable broth
1 large sweet potato (12 ounces)
1/4 cup unsweetened flaked or shredded coconut, for garnish
1 pound skinned haddock, cod or halibut (see headnote)
1 tablespoon Chinese five-spice powder
1 small zucchini (about 4 ounces)
1 cup regular or low-fat coconut milk
1 lime
6 large basil leaves, for garnish

Peel and mince the ginger and garlic.

Heat the coconut oil in a medium Dutch oven over medium heat. Stir in the cup of celery, onion and carrot; cook for about 5 minutes, stirring, until softened, then add the ginger and garlic. Cook for minute, then pour in the broth. Increase the heat to medium-high.

While it’s heating up, peel the sweet potato and cut it into 1/2-inch chunks, adding them to the pot as you go. Once the liquid’s at a boil, reduce the heat to medium; cover and cook for 10 minutes.

Meanwhile, toast the coconut on a plate in the microwave on MEDIUM for about 20 seconds or until you see some browning underneath, at the center. Microwave in a couple more 5-to-10-second increments until toasted. Let it cool. Cut the fish into 1-inch chunks and place them in a bowl; toss them with the Chinese five-spice powder. Cut the zucchini into 4 equal sections, then cut each section into matchsticks.

Uncover the Dutch oven and add the fish and zucchini to the pot; cover and cook for about 4 minutes or until the fish just turns opaque. Uncover and stir in the coconut milk; reduce the heat to low and cook for 1 minute, then remove from the heat.

Use a slotted spoon to divide the soup solids among individual bowls, then spoon in the amount of liquid you prefer. Cut the lime into 4 wedges; squeeze one over each portion of soup, then tear the basil leaves, letting them fall on each portion. Top with some of the toasted coconut. Serve warm.