Name: Russell's Fish Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - ¼ cup; Celery - 4 stalks; Onion, diced - ½; Carrots, diced - 3; Garlic, diced - 3 cloves; Stewed tomatoes - 1 (14 ounce) can; Water - 2 ½ cups; White wine - 1 cup; Clam juice - 1 (8 ounce) bottle; Sherry - ¼ cup; Chicken bouillon - 2 cubes; Red pepper flakes - ½ teaspoon; Salt and pepper to taste - ½ teaspoon; Cilantro - ½ bunch; Medium shrimp - peeled and deveined - ½ pound; White fish, cut into small chunks - ½ pound

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.