Russell's Fish Stew

A great recipe for a cold weather meal, this simple fish stew is thick and hearty with vegetables, shrimp, and white fish in a tomatoe-based broth.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 250 Calories

Ingredients

• 1 cup white wine
• salt and pepper to taste
• 2 cubes chicken bouillon
• 4 stalks celery
• 3 carrots, diced
• 1 (14 ounce) can stewed tomatoes
• 3 cloves garlic, diced
• 1 (8 ounce) bottle clam juice
• 0.25 cup olive oil
• 0.5 teaspoon red pepper flakes
• 2.5 cups water
• 0.5 onion, diced
• 0.25 cup sherry
• 0.5 bunch cilantro
• 0.5 pound medium shrimp - peeled and deveined
• 0.5 pound white fish, cut into small chunks

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Mix in celery, onion, carrots, and garlic; cook and stir until onion is tender. Stir in tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, then season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.

Step 2

Mix in cilantro, shrimp, and white fish. Continue cooking for 5 minutes, or until shrimp is opaque and fish flakes easily with a fork. Remove from the heat and let sit 10 minutes before serving.