Another Brazilian Fish Stew

• 2 12 lbs halibut fillets, boneless (or cod)
• 12 lb medium raw shrimp, peeled, deveined and tails removed
• 3 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 3 garlic cloves, peeled and minced
• 1 (14 1/2 ounce) can stewed tomatoes, diced, undrained
• 14 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
• 14 cup fresh lime juice
• 1 tablespoon sweet paprika
• salt and pepper, to taste
• 2 cups fish stock (or water)

1. Cut the fillets into bite-size pieces.
2. Cut the shrimp in half lengthwise.
3. Set aside.
4. 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.
5. Add garlic and saute 1 minute.
6. Add the tomatoes, cilantro, jalapeno, bell peppers, lime juice, paprika, salt and pepper and fish stock.
7. Bring to a boil.
8. Lower heat and simmer 10 minutes.
9. Add fish.
10. Simmer for about 5 minutes, or until fish is almost cooked through.
11. Add Shrimp and simmer until shrimp turns pink.
12. Serve immediately.
13. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it.
14. ).

shrimp, olive oil, onions, garlic, tomatoes, fresh cilantro, jalapeno pepper, red bell pepper, green bell pepper, lime juice, sweet paprika, salt, fish stock

Taken from www.food.com/recipe/another-brazilian-fish-stew-457154 (may not work)