1 largejalapeno pepper, stemmed, seeded, and chopped
1 mediumred bell pepper, seeded and diced
1 mediumgreen bell pepper, seeded and diced
1/4cupfresh lime juice
1 tablespoonsweet paprika
salt and pepper, to taste
2 cupsfish stock (or water)
Prevent your screen from going dark
Instructions
Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside.
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.
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.
Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink.
Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it.).