Brazilian Fish Stew

Ingredients:
- 1/3 cup fresh Lime Juice
- 1/2 tsp Salt
- 1/2 tsp Fresh Ground Pepper
- 2 Garlic Cloves, minced
- 1 1/2 lb Seabass, Halibut, Mahi Mahi, or Cod, cut into 1/2 inch wide strips
- 1 1/2 lb Shrimp, peeled/deveined
- 2 tbsp Olive Oil
- 2 cups Onion, chopped
- 1 cup Green Bell Pepper, chopped
- 1 cup Red Bell Pepper, chopped
- 3/4 cup Green Onions, minced
- 5 Garlic Cloves, minced
- 1 Bay Leaf
- 2 cups Tomato, chopped
- 1/2 cup Cilantro, minced and divided
- 2 tbsp Chives, minced
- 2 8 oz bottles Clam Juice
- 1 14 1/2 oz can Chicken Broth, less sodium
- 1 cup Coconut Milk (light can also be used)
- 1/4 tsp Ground Red Pepper

*Adapted from cookinglight.com
*All the chopping can be "rough chops" since this will all be pureed to form the base

Directions:
- Combine first 6 ingredients in a bowl and marinate in the refrigerator for 30 minutes. Don't do any longer because the lime juice will cook the fish and you might end up with ceviche.
- Heat oil in a large pot (dutch oven) over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf. Cook for at least 5 minutes.
- Increase the head and add tomato and cook for a couple minutes.
- Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil and reduce heat to low, and simmer for about 10 minutes.
- Discard bay leaf
- Puree the mixture in batches in a blender/food processor and puree until as smooth as possible. This is where an immersion blender comes in really handy, because you can puree directly in the pot.
- Once pureed, add the coconut milk and ground red pepper to the stew.
- Bring to a boil. Taste for seasonings and season as necessary. Add marinated fish/shrimp to mixture and cook a few minutes, only until it is cooked through. Do not overcook.
- Serve over rice or creamy polenta and garnish with remaining cilantro and chives.