Fish and shrimp stew

This stew is made from fish and shrimp with the addition of potatoes and tomatoes.

Ingredients

• Halibut, fillet (cut into pieces) - 450 g
• Large shrimps (peeled) - 220 g
• Red or yellow potatoes (diced) - 2 cups
• Canned tomatoes (chopped) - 420 g
• Olive oil - 1 tbsp. l.
• Onions (chopped) - 2 cups
• Carrots (cut into 0.5 cm slices) - 1 cup
• Petioled celery (chopped) - 1 glass
• Garlic (chopped) - 3 cloves
• Jalapeno pepper (cut into strips) - 1 pc.
• Chicken broth - 4 cups
• Dry white wine - 1 glass
• Fresh cilantro (chopped) - 0.5 cups
• Lime, wedges for serving (optional)
• Serving cilantro (optional)

Directions

1. Heat olive oil in a large cast iron saucepan over medium-high heat. Pour onions, carrots, celery, garlic and jalapenos into a saucepan, cook, stirring occasionally, for about 5 minutes.
2. Put potatoes, cilantro, tomatoes in a saucepan, pour wine and broth, bring to a boil. Reduce heat and simmer stew until tender, about 15 minutes.
3. Then put halibut and shrimp fillets in a saucepan, cook fish and shrimp stew for another 5 minutes.
4. Place about 2.5 cups of stew in each of 4 serving bowls and sprinkle with cilantro. Serve fish and shrimp stew with lime wedges.