Southwest Cilantro Fish Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilatnro and sliced jalapeños. Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
1 cup (1/4-inch-thick) slices carrot |
1 cup (1/4-inch-thick) slices celery |
3 garlic cloves, minced |
1 jalapeño pepper, sliced |
4 cups fat-free, less-sodium chicken broth |
2 cups cubed peeled yukon gold or red potato |
1 cup dry white wine |
1/2 cup chopped fresh cilantro |
1 (15-ounce) can crushed tomatoes, undrained |
1 pound halibut, cut into bite-size pieces |
1/2 pound peeled and deveined large shrimp |
lime wedges |
cilantro sprigs (optional) |
Directions:
1. 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; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
|
|