Fish-Shrimp Salad

Ingredients

 * 1 lb medium shrimp (uncooked)
 * 1½ lbs halibut or haddock steaks (1 inch thick)
 * 4 cups water
 * 1 cup onion (chopped finely)
 * 1 tbsp salt
 * 2 bay leaves

Salad

 * ½ cup onions (chopped finely)
 * ¼ cup red bell pepper (chopped)
 * ½ cup green pepper (strips)
 * 2 tbsp parsley (chopped)
 * 1 tbsp chilies (chopped)
 * 1 chopped garlic clove
 * ⅓ cup lemon juice
 * ¼ cup olive oil
 * 2 tbsp tomato paste
 * ¼ tsp black pepper
 * 6 whole peppercorns
 * 2 medium tomatoes, cooked 15 seconds in boiling water, rinsed in cold water, peeled and diced

Directions

 * 1) In a bowl, shell and devein shrimp.
 * 2) Wash shrimp in cold water and drain in a colander.
 * 3) Wrap and tie fish in 2 layers of cheesecloth.
 * 4) Set fish and shrimp aside.
 * 5) In a large saucepan place 4 cups water, 1 cup onions, 2 bay leaves, 6 peppercorns and 1 tbls salt.
 * 6) Bring to a boil over high heat.
 * 7) Reduce heat to simmer and add cheesecloth wrapped fish.
 * 8) Simmer for 5 minutes and then add shrimp and simmer 5 minutes more.
 * 9) With tongs, take out fish and place on one plate.
 * 10) Take out shrimp and place on another plate.
 * 11) Strain the stock into a bowl and throw away the solids.
 * 12) Remove the fish from the cheesecloth, take out any bones, skin and flake fish into a clean bowl.
 * 13) Chop shrimp into ½-inch pieces and place in same bowl. Mix.
 * 14) Then add chopped tomatoes, ½ cup finely chopped onions, red peppers, green peppers, parsley, chilies and garlic. Mix well.
 * 15) In a small bowl, mix together the lemon juice, olive oil, ⅔ cup of leftover stock and the tomato paste and black pepper.
 * 16) Mix well, then pour this sauce over the fish and shrimp salad. Toss gently.
 * 17) Let salad marinate for 30 minutes at room temperature.
 * 18) Serve at room temperature or cold from the refrigerator.