Russell's Fish Stew

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

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

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.