Southwest Cilantro Fish Stew

  • 1 Tbs. olive oil
  • 2 C chopped onion
  • 1 C (1/4-inch-thick) slices carrot
  • 1 C (1/4-inch thick) slices celery
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, sliced
  • 4 C chicken stock
  • 2 C cubed, peeled, Yukon gold or red potato
  • 1 C dry white wine
  • 1/2 C chopped fresh cilantro
  • 1 (15oz.) can crushed tomatoes, undrained
  • 1 lb. halibut, cut into bite-sized pieces
  • 1/2 lb. peeled and deveined large shrimp
  • Lime wedges
  • Cilantro sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic and jalapeno to pan; sauté 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.

Date Added:May 02, 2008
Classification:Soups & Stews
Source:Cooking Light
Course:Main Course



Core (+0.5 for wine)