Russell's Fish Stew

Name: Russell's Fish Stew
Total time: 105
Yield: 6
Ingredients: 0.25 cup olive oil; 4 stalks celery; 0.5 onion, diced; 3 carrots, diced; 3 cloves garlic, diced; 1 (14 ounce) can stewed tomatoes; 2.5 cups water; 1 cup white wine; 1 (8 ounce) bottle clam juice; 0.25 cup sherry; 2 cubes chicken bouillon; 0.5 teaspoon red pepper flakes; salt and pepper to taste; 0.5 bunch cilantro; 0.5 pound medium shrimp - peeled and deveined; 0.5 pound white fish, cut into small chunks

Recipe by Dlish from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

•

0.25 cup olive oil
•

4 stalks celery
•

0.5 onion, diced
•

3 carrots, diced
•

3 cloves garlic, diced
•

1 (14 ounce) can stewed tomatoes
•

2.5 cups water
•

1 cup white wine

•

1 (8 ounce) bottle clam juice
•

0.25 cup sherry
•

2 cubes chicken bouillon
•

0.5 teaspoon red pepper flakes
•

salt and pepper to taste
•

0.5 bunch cilantro
•

0.5 pound medium shrimp - peeled and deveined
•

0.5 pound white fish, cut into small chunks

Instructions

Heat oil in a large pot over medium heat. Mix in celery, onion, carrots, and garlic; cook and stir until onion is tender. Stir in tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, then season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
Mix in cilantro, shrimp, and white fish. Continue cooking for 5 minutes, or until shrimp is opaque and fish flakes easily with a fork. Remove from the heat and let sit 10 minutes before serving.