1. Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside. 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. 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. 4. Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink. 5. Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it.). ---------------------------------------------------------------------------
Nutrition
Ingredients
