Southwest Cilantro Fish Stew

Southwest Cilantro Fish Stew
Photo by Randy Mayor

Ingredients

  • 2 cups chopped onion
  • 1 pound halibut, cut into bite-size pieces
  • 1 jalapeño pepper, sliced
  • 1 cup (1/4-inch-thick) slices carrot
  • Cilantro sprigs (optional)
  • 1 (15-ounce) can crushed tomatoes, undrained
  • 1 cup dry white wine
  • + 23 more ingredients
    • 1 cup (1/4-inch-thick) slices carrot
    • 1 tablespoon olive oil
    • 1 cup (1/4-inch-thick) slices celery
    • ½ pound peeled and deveined large shrimp
    • 4 cups fat-free, less-sodium chicken broth
    • 2 cups cubed peeled Yukon gold or red potato
    • 1 (15-ounce) can crushed tomatoes, undrained
    • 1 jalapeño pepper, sliced
    • 3 garlic cloves, minced
    • 1 cup dry white wine
    • 1 cup (1/4-inch-thick) slices celery
    • ½ cup chopped fresh cilantro
    • Lime wedges
    • 1 tablespoon olive oil
    • 2 cups chopped onion
    • 2 cups cubed peeled Yukon gold or red potato
    • 3 garlic cloves, minced
    • 4 cups fat-free, less-sodium chicken broth
    • Cilantro sprigs (optional)
    • Lime wedges
    • ½ pound peeled and deveined large shrimp
    • 1 pound halibut, cut into bite-size pieces
    • ½ cup chopped fresh cilantro

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño 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; c...

View full recipe at My Recipes

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