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Brazilian Fish Stew

Ingredients

• 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
• 1/4 cup fresh lime juice
• 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
• 2 tablespoons finely chopped garlic (3 cloves)
• 2 teaspoons salt
• 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment
• 1 1/2 pound tomatoes, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped yellow bell pepper
• 2 yellow plantains, peeled and each cut diagonally into 8 pieces
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil

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