Fish & Shrimp Cazuela

Ingredients

• 1 lb white fish fillets
• 7 oz shrimp
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 4 medium tomatoes
• 1 cup peas
• 1 cup carrots
• 2 tbsp La Favorita Oliva (Olive) Oil
• Salt
• Pepper
• 1 tsp ground cumin
• 4 cups fish stock
• 1 cup white wine
• Chopped parsley

Directions

1. In a large pot, heat 2 tbsp of La Favorita Oliva Oil over medium heat.
2. Add 1 chopped onion and 2 minced garlic cloves. Cook until golden and fragrant.
3. Add 1 red bell pepper and 1 green bell pepper cut into thin strips. Cook for a few minutes until tender.
4. Add 4 chopped medium tomatoes and cook until softened.
5. Add 4 cups of fish stock and 1 cup of white wine. Bring the mixture to a boil.
6. Add 1 lb of white fish fillets, such as hake or sole, cut into large pieces. Simmer for 10 minutes.
7. Add 7 oz of peeled and deveined shrimp to the pot. Cook for another 5 minutes.
8. Season with salt, pepper, and 1 tsp of ground cumin.
9. Add 1 cup of peas and 1 cup of sliced carrots. Cook for another 5 minutes until the vegetables are tender.
10. Sprinkle with chopped parsley before serving.