Brazilian Fish Stew (Moqueca De Peixe) - cooking recipe

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 (1 1/2 lb) 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

Preparation

Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
Heat oil in a large Dutch oven over medium heat.
Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally.
Increase heat to medium-high; add tomato, and cook 2 minutes.
Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes.
Discard bay leaf.
Place one-third of vegetable mixture in a blender, and puree until smooth.
Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture.
Add coconut milk and red pepper to pureed vegetable mixture.
Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done.
Sprinkle with 1/4 cup cilantro.