Brazilian Fish Stew

• 2 1/2 pounds boneless fillets of any firm whitefish
• 1/2 pound small shrimp, peeled, deveined, and tails removed
• 3 cups canned tomatoes, coarsely chopped
• 2 cups chopped onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced garlic
• 1 jalapeno, stemmed, seeded, and chopped
• 1/4 cup fresh lime juice
• 3 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 red bell pepper, stemmed, seeded, and diced
• 1 green bell pepper, stemmed, seeded and diced
• 1/2 cup fish stock or water

1. Cut the fillets into bite-size pieces.
2. Cut the shrimp in half lengthwise.
3. Place in a shallow, nonreactive bowl and set aside.
4. Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade.
5. Process until smooth.
6. Pour over fish and allow to marinate for 1 hour.
7. Place marinated fish in a heavy saucepan over medium heat.
8. Add the bell peppers and fish stock.
9. Bring to a boil.
10. Lower heat and simmer for about 10 minutes or until fish is cooked through.
11. Serve immediately with rice, if desired.

whitefish, shrimp, tomatoes, onions, fresh cilantro, garlic, lime juice, vegetable oil, salt, red bell pepper, green bell pepper, fish stock

Taken from www.foodnetwork.com/recipes/brazilian-fish-stew.html (may not work)