Brazilian Fish Stew (Moqueca de Peixe)

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 16 ounce bottled clam juice 
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 0.5 cup cilantro leaves fresh divided minced
• 2  garlic clove minced
• 5  garlic clove minced
• 1 cup bell pepper green finely chopped
• 0.8 cup spring onion minced ( 1 bunch)
• 0.3 teaspoon ground pepper red
• 1.5 pound pacific halibut filets cut into 1/2-inch wide strips
• 1 cup lite coconut milk light
• 0.3 cup juice of lime fresh
• 2 tablespoons olive oil 
• 2 cups onion finely chopped
• 1 cup bell pepper red finely chopped
• 0.5 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 2 cups tomatoes chopped ( 2 large)

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

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