Shrimp & Monkfish Stew with Spaghetti

2 bunches of scallions (sliced)
4 cloves garlic (crushed and chopped)
¼ of lemon (sliced)
½ cup cilantro (chopped)
½ cup parsley (chopped)
½ jalapeño (sliced thin without seeds)
1 tablespoon capers (with a tablespoon of caper juice)
½ tsp. red pepper flakes
½ tsp. black pepper
½ tsp. paprika
about 4 tablespoons olive oil
1 ½ cup vegetable broth
½ inch thick piece of ginger (sliced thin)

In sauce pan place 2 tablespoons olive oil and all veggies including ginger, lemon, capers, red and black pepper.

Place monk fish on top of veggies.

Simmer on low for a few minutes, until veggies begin to soften. Add shrimp.

Add about ¼ cup of broth about every 5 minutes or so.

When monk fish is white on inside the stew is ready. You can break the monkfish into chunks. Turn heat off and drizzle a little more olive oil over stew.

Prepare favorite spaghetti and serve.

Enjoy!