Ingredients
- 2 1/2 pounds halibut (boneless fillets, or cod)
- 1/2 pound medium raw shrimp (peeled, deveined, tails removed)
- 3 tablespoons oil (olive oil)
- 2 medium onions, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 can (14 1/2 ounce) stewed tomatoes, diced, undrained
- 1/4 cup fresh cilantro, chopped
- 1 large jalapeno pepper, stemmed, seeded, and chopped
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- 1/4 cup fresh lime juice
- 1 tablespoon paprika (sweet paprika)
- Salt and pepper, to taste
- 2 cups fish stock (or water)
How to Make
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Step 1: Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside.
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Step 2: In a Dutch oven or heavy soup pot, heat oil over medium-high heat and saute chopped onion for a few minutes, until it starts to soften. Add garlic and saute 1 minute.
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Step 3: Add the tomatoes, cilantro, jalapeno, bell peppers, lime juice, paprika, salt and pepper and fish stock. Bring to a boil. Lower heat and simmer 10 minutes.
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Step 4: Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink.
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Step 5: Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it).
We hope you enjoy this recipe!
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