Southwestern Fish Stew

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Ingredients

1 1/2 cups frozen chopped onions

3 cloves garlic, minced

2 teaspoons oil

1 can (28 ounces) reduced-sodium whole tomatoes, chopped (with juice)

2 cups frozen diced potatoes

2 cups frozen defatted fish stock , thawed

1 cup frozen sliced carrots

8 ounces frozen cod or haddock fillets, cut into 1" cubes

1 small jalapeno pepper, seeded and minced

1 bay leaf

4 ounces frozen uncooked peeled medium shrimp, chopped

1/3 cup chopped fresh cilantro

1/2 teaspoon grated orange rind

1/2 teaspoon ground black pepper

1/4 teaspoon salt

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