Name: Russell's Fish Stew recipe
Ingredients: ¼ cup olive oil;4 stalks celery;½ onion, diced;3 carrots, diced;3 cloves garlic, diced;1 (14 ounce) can stewed tomatoes;2 ½ cups water;1 cup white wine;1 (8 ounce) bottle clam juice;¼ cup sherry;2 cubes chicken bouillon;½ teaspoon red pepper flakes;salt and pepper to taste;½ bunch cilantro;½ pound medium shrimp - peeled and deveined;½ pound white fish, cut into small chunks

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Ingredients

¼ cup olive oil 4 stalks celery ½ onion, diced 3 carrots, diced 3 cloves garlic, diced 1 (14 ounce) can stewed tomatoes 2 ½ cups water 1 cup white wine 1 (8 ounce) bottle clam juice ¼ cup sherry 2 cubes chicken bouillon ½ teaspoon red pepper flakes salt and pepper to taste ½ bunch cilantro ½ pound medium shrimp - peeled and deveined ½ pound white fish, cut into small chunks

Nutrition Info

249.6 calories carbohydrate: 12.8 g cholesterol: 71.3 mg fat: 10.4 g fiber: 2.3 g protein: 18.3 g saturatedFat: 1.5 g servingSize: - sodium: 1158.9 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

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