Russell's Fish Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Russell's Fish Stew

1. Olive oil - ¼ cup
2. Celery - 4 stalks
3. Onion, diced - ½
4. Carrots, diced - 3
5. Garlic, diced - 3 cloves
6. Stewed tomatoes - 1 (14 ounce) can
7. Water - 2 ½ cups
8. White wine - 1 cup
9. Clam juice - 1 (8 ounce) bottle
10. Sherry - ¼ cup
11. Chicken bouillon - 2 cubes
12. Red pepper flakes - ½ teaspoon
13. Salt and pepper to taste - ½ teaspoon
14. Cilantro - ½ bunch
15. Medium shrimp - peeled and deveined - ½ pound
16. White fish, cut into small chunks - ½ pound

How to cook deliciously - Russell's Fish Stew

1. Stage

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. Stage

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.