1. In medium bowl, combine milk and baguette; cover with plastic wrap and let stand 20 minutes

2. In food processor, pulse cashews until small crumbs remain.

3. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes, turning once. Transfer shrimp to plate

4. Mash milk mixture with back of fork. Add onion and remaining 1 tablespoon oil to skillet; cook and stir 5 minutes or until tender. Add garlic and ginger; cook and stir 1 minute or until fragrant. Stir in stock, milk mixture, cashews, and salt and pepper to taste; reduce heat to low. Cook and stir 5 minutes or until slightly thickened. Add cod; cook and stir 3 minutes. Add shrimp; cook and stir 2 minutes or until heated through, internal temperature of cod reaches 145° and shrimp turn opaque throughout. Makes about 7 cups.

5. Serve stew sprinkled with peanuts and cilantro.

• 42 g Total fat
• 22 g Saturated fat
• 203 mg Cholesterol
• 1072 mg Sodium
• 22 g Carbohydrates
• 2 g Fiber
• 4 g Sugars
• 1 g Added sugars
• 37 g Protein