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Place the shrimp and fish into a sealable plastic bag with all of the marinade ingredients. Place in the fridge for 1 hour.
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Heat the oil in a large, heavy pot over medium high heat. Add the onions with a pinch of salt. Cook for about 10 minutes, stirring occasionally.
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Add the garlic and thyme. Cook another minute.
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Add the green onions, bell peppers and cumin. Stir for another 2 minutes.
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Add the tomatoes and chopped cilantro stems. Bring to a boil.
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Add the clam juice, chicken stock, chopped potatoes, mushrooms, coconut milk and ancho chile powder. Add a hefty pinch of salt. Bring to a boil.
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Cover and reduce the heat to maintain a gentle simmer. Cook for 15 minutes, until potatoes are tender.
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Add the shrimp and fish with all of the marinade.
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Gently simmer until the shrimp and fish are cooked through (the shrimp will become curled and pink; the fish will become white and gently flake). This will take about 5 minutes depending on heat. Taste for salt.
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Serve immediately, garnished with the chopped cilantro leaves, lime wedges and chopped avocado.