2 teaspoons olive oil 1 large yellow pepper, coarsely chopped 1 medium onion, chopped 2 cloves garlic, crushed with a press 1 can (14.5 ounce size) stewed tomatoes 1 cup spicy tomato-vegetable juice 1/2 cup water 1/4 teaspoon salt 1 pound skinless cod fillet, cut into 1 inch chunks 8 ounces shelled and deveined medium shrimp
In a 4 quart saucepan, heat the oil over medium heat until hot. Add the yellow pepper and onion. Cook for 5 to 6 minutes or until softened and lightly browned. Stir frequently. Stir in the garlic and cook for one minute, stirring constantly.
Stir in the stewed tomatoes, vegetable juice, water, and salt. Cover and heat to boiling over high heat. Reduce the heat to low and simmer, covered, for 10 minutes.
Stir in the cod and shrimp. Cover and simmer for 3 to 4 minutes or until the cod and shrimp just turn opaque throughout. Gently stir once. Ladle the stew into large soup bowls.