Fisherman's Stew

Ingredients:

• 1 Tablespoon olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 red bell pepper, seeded and diced
• 1 large carrot, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 teaspoon Aji Amarillo Chile Powder
• 1/2 cup dry white wine
• 4 medium tomatoes, seeded and chopped
• 1/2 teaspoon Dried Oregano
• 1 1/4 cups water, divided
• 2 cups vegetable broth
• 1 can butter beans or lima beans, drained and rinsed
• 1 LB firm white fish, such as cod, tilapia or halibut (we used cod)
• 1 LB medium shrimp, shells removed and deveined
• 3 cups cooked rice (we used brown basmati)

Makes 6 servings.

Instructions:

1. In a dutch oven or soup pot, bring olive oil to medium high heat.
2. Add onions, celery, bell pepper and carrot and saute until vegetables begin to soften and cook - about 5 - 8 minutes.
3. Add garlic and continue cooking another 2-3 minutes.
4. Add Aji Amarillo Powder and stir to combine
5. Add white wine and stir to combine
6. Add tomatoes, Dried Oregano and Crushed Red Pepper Flakes, reduce heat to simmer and cover, cook about 5 minutes.
7. Combine Dried Cilantro and 1/4 cup water in a small food processor or blender and puree until smooth, add a little more water if it is too 'pasty'.
8. Add the cilantro mixture, vegetable broth and beans to the soup and continue cooking for another 15 - 20 minutes. 
9. Add remaining 1 cup of water as needed to reach desired consistency.
10. Add the fish and shrimp to the soup, cover and cook an additional 8 minutes more or until the fish is fully cooked.
11. Remove from heat and serve over cooked rice

Source: https://spicesinc.com/p-4285-fishermans-stew.aspx