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Cuban Seafood Stew

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green pepper, seeded and diced
• 3 cloves garlic, grated or finely minced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 2 bay leaves
• 3 medium Roma or plum tomatoes, diced
• 12 small new potatoes, quartered
• 2 tbsp tomato paste
• 2 1/2 cups chicken broth or fish stock
• 1 pound cod, 2 half pound filets, halved
• 1/2 pound shrimp, peeled and deveined
• Toppings (optional) - lime wedges, cilantro

Directions

1. Cook onion in olive oil coated pan over medium-high heat for 3-4 minutes.
2. Add green pepper and cook another 4-5 minutes.
3. Stir in garlic, cumin, oregano and salt and cook for another 1-2 minutes.
4. Transfer mixture to slow cooker.
5. Mix in bay leaves, tomatoes, potatoes and tomato paste.
6. Stir in chicken broth or fish stock.
7. Cover and cook on high for 3 hours.
8. Submerge fish and shrimp under liquid and cook for 30 minutes.
9. Garnish with cilantro and lime wedges.

Attribution