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Season fish with salt and set aside. Heat olive oil in a large pot over moderate heat. When hot, add the cardamom pod, cinnamon stick, allspice berries, and whole cloves and sauté for 30 seconds. Add the onion, garlic and ginger slices and cook for 2 minutes, stirring constantly. Add the ground spices, tomatoes, sweet potatoes, seafood stock, cream of coconut, and bay leaf and bring to a simmer. Once simmering, cover and cook over low heat until sweet potatoes are almost cooked 6 to 8 minutes. Uncover, add the fish and stir gently. Cover and cook for 10 minutes.
Remove from heat and ladle some fish and potatoes into a service bowl and drizzle with more olive oil and chopped cilantro.
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