Coconut Cauliflower Fish Stew

Ingredients:

2 cans, coconut milk

1 head of cauliflower, chopped or cut into florets

2 pounds of white fish, I used Pollock

1 tsp. fish sauce

1 can of seafood/fish stock

2 1/2 cups of chicken stock

1 1/2 tbsp fresh grated ginger

3 tbsp lime juice

1 1/2 tsp salt

1/2 tsp pepper

1 bunch of basil, fresh

Put all ingredients except basil in a pot over medium heat.  Let simmer for approximately 30 minutes.  Keep warm until ready to serve.  Add basil as garnish.