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