Cuban Seafood Stew



  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.