Russell's Fish Stew

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.

• 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 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.

Step 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.