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Categories:
shrimp olive oil onions garlic tomatoes fresh cilantro jalapeno pepper red bell pepper green bell pepper lime juice sweet paprika salt fish stock
Viewed: 31 - Published at: 9 years agoIngredients
- 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)
Method
- 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.
- ).
