Heat the oil in a large stockpot or Dutch oven. Add the onions, bell peppers, and jalapeŇos and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the turmeric, mustard, and saffron and stir to combine. Add the wine and cook another 2 minutes. Add the Shrimp Stock and potatoes and bring to a boil. Boil for 5 minutes. Lower to a simmer and add the tomatoes. Cook for 20 minutes. Add the shrimp and simmer until cooked through, about 4 minutes longer. Season with the salt. Stir in the cilantro, remove from the heat, and serve.
Makes about 3 quarts, 10 to 12 servings