Brazilian Fish Stew (Moqueca De Peixe)

Ingredients

• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 (1 1/2 lb)  sea bass or halibut fillets, cut into 1/2-inch wide strips
• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped red bell pepper
• 3/4 cup minced green onion (about 1 bunch)
• 5 garlic cloves, minced
• 1 bay leaf
• 2 cups chopped tomatoes (about 2 large)
• 1/2 cup minced fresh cilantro, divided
• 2 (8 ounce) bottles clam juice
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 1 cup light coconut milk
• 1/4 teaspoon ground red pepper

Directions

1. 1

   Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

2. 2

   Heat oil in a large Dutch oven over medium heat.

3. 3

   Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.

4. 4

   Increase heat to medium-high; add tomato, and cook 2 minutes.

5. 5

   Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.

6. 6

   Discard bay leaf.

7. 7

   Place one-third of vegetable mixture in a blender, and puree until smooth.

8. 8

   Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.

9. 9

   Add coconut milk and red pepper to pureed vegetable mixture.

10. 10

    Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.

11. 11

    Sprinkle with 1/4 cup cilantro.