Fish-Shrimp Salad

Ingredients
Salad:
 * 1 lb medium shrimp (uncooked)
 * 1½ lbs halibut or haddock steaks (1 inch thick)
 * 4 cups water
 * 1 cup onion (chop finely)
 * 1 tbls salt
 * 2 bay leaves
 * ½ cup onions (chop finely)
 * ¼ cup red bell pepper (chop)
 * ½ cup green pepper (strips)
 * 2 tbls parsley (chopped)
 * 1 tbls chilies (chopped)
 * 1 tbls chopped garlic
 * 1/3 cup lemon juice
 * ¼ cup olive oil
 * 2 tbls tomato paste
 * ¼ tsp black pepper
 * 6 whole peppercorns

Directions

 * 1) 2 medium tomatoes, cooked 15 seconds in boiling water, rinsed in cold water, peeled and diced in a bowl
 * 2) Shell and devein shrimp. Wash shrimp in cold water and drain in a colander. Wrap and tie fish in 2 layers of cheesecloth.
 * 3) Set fish and shrimp aside. In a large saucepan place 4 cups water, 1 cup onions, 2 bay leaves, 6 peppercorns and 1 tbls salt.
 * 4) Bring to a boil over high heat. Reduce heat to simmer and add cheesecloth wrapped fish. Simmer for 5 minutes and then add shrimp and simmer 5 minutes more.
 * 5) With tongs, take out fish and place on one plate. Take out shrimp and place on another plate. Strain the stock into a bowl and throw away the solids.
 * 6) Remove the fish from the cheesecloth, take out any bones, skin and flake fish into a clean bowl. Chop shrimp into ½-inch pieces and place in same bowl.
 * 7) Mix. Then add chopped tomatoes, ½ cup finely chopped onions, red peppers, green peppers, parsley, chilies and garlic. Mix well.
 * 8) In a small bowl, mix together the lemon juice, olive oil, 2/3 cup of leftover stock and the tomato paste and black pepper.
 * 9) Mix well, then pour this sauce over the fish and shrimp salad. Toss gently.
 * 10) Let salad marinate for 30 minutes at room temperature. Serve at room temperature or cold from the refrigerator.