Octopus Veracruza

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3 1/2 cups fish stock or clam juice

1/2 cup golden or red raisins

3/4 cup olive oil

1 medium white onion, thinly sliced

3 garlic cloves, chopped

3 Italian Roma tomatoes, peeled, seeded and julienned

Salt and freshly ground black pepper

2 medium red bell peppers, seeded and julienned

2 medium yellow bell peppers, seeded and julienned

2 medium poblano chiles, stemmed, seeded, julienned and cut into bite-sized pieces

2 1/2 pounds octopus, blanched, cleaned and cut into bite-sized pieces

1 bunch of cilantro, chopped

Juice of 2 limes