Russell's Fish Stew
Description
This old-timey fish stew is thick and hearty. It combines vegetables, shrimp, and white fish in a tomato-based broth for a superb cold-weather meal.
Ingredients
•
1/4 cup olive oil
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4 stalks celery
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3 carrots, diced
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1/2 onion, diced
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3 cloves garlic, diced
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2 1/2 cups water
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1 (14 ounce) can stewed tomatoes
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1 cup white wine
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1 (8 ounce) bottle clam juice
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1/4 cup sherry
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2 cubes chicken bouillon
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1/2 teaspoon red pepper flakes
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salt and pepper to taste
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1/2 pound medium shrimp - peeled and deveined
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1/2 pound white fish, cut into small chunks
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1/2 bunch cilantro
Directions
1
Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
2
Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.