3 Tablespoons extra virgin olive oil

1 medium yellow onion, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

1 red bell pepper, sliced

4 garlic cloves, chopped

2 lbs. Chilean Sea Bass, cut into 2” pieces

4 scallions, chopped

1 teaspoon jalapeño, chopped

1 cup white wine

1 cup bottled clam juice

1 (28 oz) can diced tomatoes in juice

1 bay leaf

1 lime, juiced

2 limes, quartered

1 lb medium shrimp, peeled

1 cup fresh cilantro, chopped

Corn or flour tortillas, warmed

In a large Dutch oven, heat olive oil over med-high heat.  Sauté the onions until they begin to brown.  Toss in bell peppers and cook about 3 minutes.  Add garlic, jalapeño, wine, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup).  Bring to a boil, reduce heat and simmer 15 minutes.  Add Sea bass and shrimp.  Continue to cook for 5 minutes until shrimp is opaque.  Remove from heat discard bay leaf.  Stir in cilantro and scallions.  Serve with lime wedges and tortillas.  6 servings.