Southwest Cilantro Fish Stew |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
1 cup carrot, sliced 1/4-inch-thick |
1 cup celery, sliced 1/4-inch-thick |
3 garlic cloves, minced |
1 jalapeno pepper, sliced |
4 cups reduced-sodium fat-free chicken broth |
2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes |
1 cup dry white wine |
1/2 cup chopped fresh cilantro |
1 (15 ounce) can crushed tomatoes, undrained |
1 lb halibut, cut into bite-size pieces |
1/2 lb large shrimp, peeled and deveined |
lime wedge |
fresh cilantro stem (optional) |
Directions:
1. Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 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. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
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