Fish & Shrimp Stew with Alubia Blanca

Ingredients

• 1/4 cup olive oil
• 2 yellow onions, thinly sliced into half-moons
• 2 stalks celery, thinly sliced
• Salt
• 2 cloves garlic, peeled and smashed
• 1 teaspoon Rancho Gordo New Mexican Red Chile Powder
• 1 large can (700g) whole peeled tomatoes
• 1 1/2 cups cooked Rancho Gordo Alubia Blanca or other white heirloom beans
• 1 to 2 pounds halibut or another sturdy white fish, cut into cubes
• 1 pound shrimp, peeled and deveined
• 1 bunch flat-leaf parsley, roughly chopped
• 4 to 6 thick slices stale (or toasted) rustic bread
• Lemon wedges for serving