Step 1

Set a medium pot over medium-high heat and add butter and olive oil. When butter has melted, add ginger, garlic and leeks. Stir and sauté until vegetables are fragrant and start to soften, about 2 minutes. Add turmeric, red pepper flakes, salt and pepper, stir and cook for another minute. Add zucchini and tomato, stir and cook for another 3 minutes.

Step 2

Add coconut milk to pot and bring to a gentle boil, stirring to ensure milk doesn’t burn. Lower heat to medium, then cover and simmer for another 3 minutes.

Step 3

Stir fish into coconut milk. Cover pot and allow fish to poach until it flakes easily, about 5 minutes. Note: If cooking Quick Cuts from frozen, you may need up to 10 minutes before the fish has cooked through.

Step 4

Taste and adjust seasoning as desired. Stir basil and cilantro into pot to incorporate, then ladle stew into shallow bowls, topping with a drizzle of olive oil and a few basil leaves. Leftovers can be stored in the fridge for 1 to 2 days.