1 TBSP olive oil
1 onion (8 oz.), peeled, halved, and thinly slivered lengthwise
2 cloves garlic, peeled and minced
1 can (32 oz.) diced or crushed tomatoes
8 ounces red or white thin-skinned potatoes (about 1 in. wide), scrubbed and quartered
1 or 2 fresh hot green chilies such as jalapeños, rinsed, stemmed, seeded, and minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
12 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
8 ounces tilapia or other white-fleshed fish, rinsed and cut into 1-inch chunks
4 ounces fresh or thawed frozen calamari rings (optional; see notes), rinsed
2 TBSP chopped fresh cilantro
Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes.
Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.
Stir in seafood. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes.
Stir in cilantro.
Serve over quinoa or brown rice.
Recipe from allrecipes.com.