Caribbean-Style Seafood Stew - Ellie Krieger

Ingredients

• 2 tablespoons neutral oil, such as canola, grapeseed or avocado oil
• 1 medium yellow onion (about 8 ounces), diced
• 1 medium yellow or orange bell pepper (about 8 ounces), diced
• 1 celery stalk, sliced
• 1/2 Scotch bonnet or habanero pepper, seeded and thinly sliced
• 2 cloves garlic, minced or finely grated
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup canned no-salt-added diced tomatoes with juices, or 1 cup fresh diced tomatoes with juices
• 1 cup seafood stock or water
• 1 tablespoon fresh lime juice, plus more to taste
• 1 1/2 pounds skin-on or skinless red snapper, or skinless mahi mahi or other white fish fillet, cut into 1 1/2-inch pieces
• 8 ounces large shrimp (about 12 shrimp), peeled and deveined
• 1/4 cup fresh cilantro leaves