1 1/2 C. frozen chopped onions

3 cloves garlic, minced

2 tsp. oil

1 can (28 ounces) reduced-sodium whole tomatoes, chopped (with juice)

2 C. frozen diced potatoes

2 C. frozen defatted fish stock , thawed

1 C. frozen sliced carrots

8 ounces frozen cod or haddock fillets, cut into 1″ cubes

1 small jalapeno pepper, seeded and minced

1 bay leaf

4 ounces frozen uncooked peeled medium shrimp, chopped

1/3 C. chopped fresh cilantro

1/2 tsp. grated orange rind

1/2 tsp. ground black pepper

1/4 tsp. salt

 

In a Dutch oven, combine the onions, garlic, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the tomatoes, potatoes, stock, carrots, cod or haddock, jalapeno peppers, and bay leaf. Cover and cook, stirring occasionally, for 15 minutes. Remove and discard the bay leaf. Add the shrimp, cilantro, orange rind, black pepper, and salt. Cook, stirring frequently, for 5 minutes, or until the shrimp are bright pink