Russell’s Fish Stew

Russell's Fish Stew

Russell’s Fish Stew

  • Prep

    20 m

  • Cook

    1 h 15 m

  • Ready In

    1 h 45 m

Recipe By:Dlish
“Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.”

Ingredients

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

Directions

  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.
  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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s