Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic and jalapeno to pan; sautÃ© 5 minutes or until tender. Stir in broth, potato, wine, cilantro and tomatoes; bring to a boil. Reduce heat and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2-1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs if desired. Yield: 4 servings.
Core (+0.5 for wine)