Ingredients
3 tablespoons extra-virgin olive oil
1 medium yellow onion , sliced
1 yellow bell pepper , sliced
1 orange bell pepper , sliced
1 red bell pepper , sliced
4 cloves garlic , finely chopped
1 teaspoon chopped jalapeno
1 cup white wine
1 cup bottled or frozen clam juice
1 can (28 ounces) whole tomatoes in juice
1 bay leaf
1 lime , juiced, plus 2 limes, quartered
2 pounds Chilean sea bass , cut into 2-inch pieces
1 pound medium shrimp , peeled
1 cup whole cilantro leaves , chopped
4 scallions , chopped
Corn or flour tortillas , warmed
Directions
In a large Dutch oven, heat the olive oil over a medium-high flame. Sauté the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeño, wine, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, then reduce to a simmer for 15 minutes.
Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions. Serve with lime wedges and tortillas.
I used Black Sea bass and added a pound of scallops to this recipe, very,very good
