Step 1

1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering

Step 2

2 Add the onion, bell pepper, celery

Step 3

3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes

Step 4

4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more

Step 5

5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil

Step 6

6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes

Step 7

7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed

Step 8

8 )

Step 9

9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes

Step 10

10 Taste, and season with additional salt and lime juice, if desired

Step 11

11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired