Very Green Fish Stew

I wanted this simple fish stew to be especially herbaceous, so I used lots of cilantro, basil, and mint, along with the pungent flavors of lemongrass, chiles, and ginger. For tropical sweetness, I added both coconut and coconut oil. The resulting broth is bright, spicy, satisfying, and most definitely green. The green sauce could also be stirred into a pot of steamed clams or mussels.