In a large pot, heat the oil over medium heat, add the onion, bell pepper and celery, and cook (stirring occasionally) for 4 to 5 minutes or until softened.
2 tablespoon avocado oil, 1 stalk celery, 1 red bell pepper, 1 onion
Stir in the garlic, fresh thyme, salt and pepper and cook for 30 seconds more.
2 sprig fresh thyme, 3 cloves garlic, ¾ teaspoon salt, ½ teaspoon black pepper
Add the lime juice, tomatoes and seafood stock, and bring to a boil.
1 cup diced tomatoes with juices, 1 cup seafood stock, 1 tablespoon fresh lime juice
Then, reduce the heat to low and simmer for about 10 minutes or until the sauce thickens a bit.
Now, stir in the shrimp and fish, and cook for 7-10 minutes or until the seafood is cooked through.
300 g shrimp, 400 g white fish fillet
Garnish with chopped cilantro, and serve with white rice.
2 tablespoon fresh cilantro leaves
Notes
Let the flavors settle in. To do this, you should let the stew sit for a few minutes after cooking, so the flavors become more evident.
Use the freshest seafood you can ever find! This is to make sure your stew is in the best taste possible.
To get the best flavor out of the seafood, it is important to cook the stew low and slow.