Total Time
40mins
Prep 20 mins
Cook 20 mins

There are several variations on this dish. Here is another. (no coconut milk in this one) Can be served over cooked white rice.

Ingredients Nutrition

Directions

  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.).