Cooking with Rena Lee

Tips: For an authentic Mexican treat, serve this seafood extravaganza with ready-made tortillas, heated through in a dry skillet.

Prep Time: 5 min, plus 1 hr marinating
Cook Time: 45 minutes

Yield:4

INGREDIENTS:

4 oz	raw shrimp, shelled and deveined
9 oz	raw prepared scallops, thawed if frozen
4 oz	angler fish fillet, cut into chunks
1	lime, peeled and thinly sliced
1 tbsp	chili powder
1 tsp	ground cumin
3 tbsp	chopped fresh cilantro
2	garlic cloves, finely chopped

DIRECTIONS:

Put the shrimp, scallops, angler fish chunks, and lime slices into a large, non-metallic dish with 1/4 tsp of the chili powder, 1/4 tsp of the ground cumin, 1 tbsp of the chopped cilantro, half the garlic, the green chile, and 1 tbsp of the oil.
Cover with plastic wrap and let stand to marinate for up to 1 hour.
Meanwhile, heat 1 tbsp of the remaining oil in a flameproof casserole or large, heavy-bottomed pan. Add the onion, the remaining garlic, and the red and yellow bell peppers and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
Add the remaining chili powder, the remaining cumin, the cloves, cinnamon, and cayenne pepper with the remaining oil, if necessary, and season to taste with salt.
Cook, stirring for 5 minutes, then gradually stir in the stock and the tomatoes and their juice. Partially cover the casserole and simmer for 25 minutes.
Add the beans to the tomato mixture and spoon the fish and shellfish on top. Cover and cook for 10 minutes, or until the fish and shellfish are cooked through. Sprinkle with the remaining cilantro and serve.