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Southwestern Fish Stew

1 1/2 cups of chopped onions
3 cloves of garlic, minced
2 teaspoons of oil
1 can (28-ounces) of whole tomatoes, chopped (with juice)
2 cups of diced potatoes
2 cups of fish stock
1 cup of sliced carrots
8 ounces cod or haddock filets, cut into 1-inch cubes
1 small jalapeno pepper, seeded and minced
1 bay leaf
4 ounces of uncooked, peeled medium shrimp, chopped
1/3 cup of cilantro, chopped
1/2 teaspoon of grated orange rind
1/2 teaspoon of ground black pepper
1/4 teaspoon of 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, fish cubes, 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. Serves 4 to 6.

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