Ingredients
The following ingredients have 4 Servings
- juice of 3-4 juicy limes
- 1/2 t coarse sea salt
- 1/2 t freshly ground black pepper
- 4-5 garlic cloves (minced)
- 1 lb medium sized shrimp
- 1-2 lbs firm white fleshed fish fillets whatever is freshest (I used Pacific cod), cut into large chunks
- marinade from above
- 2-3 T vegetable oil
- 2 large onions, (chopped)
- 1 bay leaf
- 1/2 t dried thyme
- 6-8 garlic cloves, (minced)
- 2 sweet bell peppers
- 1 bunch green onions, (chopped)
- 2 t ground cumin
- 4 medium-small tomatoes, (chopped)
- 1 bunch of cilantro, stems and leaves chopped separately
- 16 oz bottled clam juice
- 16 oz low sodium chicken stock
- 2 large russet potatoes, peeled and cut into sized pieces
- 16 oz sliced button mushrooms
- 1 15-oz can coconut milk
- 1/2 t ancho chile powder
- For garnish:
- chopped cilantro leaves (from above)
- lime wedges
- diced avocado
Instruction
- Place the shrimp and fish into a sealable plastic bag with all of the marinade ingredients. Place in the fridge for 1 hour.
- Heat the oil in a large, heavy pot over medium high heat. Add the onions with a pinch of salt. Cook for about 10 minutes, stirring occasionally.
- Add the garlic and thyme. Cook another minute.
- Add the green onions, bell peppers and cumin. Stir for another 2 minutes.
- Add the tomatoes and chopped cilantro stems. Bring to a boil.
- Add the clam juice, chicken stock, chopped potatoes, mushrooms, coconut milk and ancho chile powder. Add a hefty pinch of salt. Bring to a boil.
- Cover and reduce the heat to maintain a gentle simmer. Cook for 15 minutes, until potatoes are tender.
- Add the shrimp and fish with all of the marinade.
- Gently simmer until the shrimp and fish are cooked through (the shrimp will become curled and pink; the fish will become white and gently flake). This will take about 5 minutes depending on heat. Taste for salt.
- Serve immediately, garnished with the chopped cilantro leaves, lime wedges and chopped avocado.
