Name: Russell's Fish Stew
Prep time: 20 min
Cook time: 75 min
Total time: 105 min
Yield: 1
Cuisine: american
Ingredients: 0.25 cup olive oil; 4 stalks celery; 3 carrots, diced; 0.5 onion, diced; 3 cloves garlic, diced; 2.5 cups water; 1 (14 ounce) can stewed tomatoes; 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 pound medium shrimp - peeled and deveined; 0.5 pound white fish, cut into small chunks; 0.5 bunch cilantro

Russell's Fish Stew

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Prep Time:
20 minutes

Cook Time:
75 minutes

Total Time:
105 minutes

Hearty fish stew with shrimp, white fish, and vegetables in a flavorful tomato broth - perfect for cozy nights.

Ingredients:

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

Instructions:

In a large pot over medium heat, warm olive oil. Add celery, carrots, onion, and garlic to the pot; sauté until onion is tender. Pour in water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon dissolves. Season with red pepper flakes, salt, and pepper. Bring to a boil, then lower heat to a simmer for 1 hour.
Add shrimp, fish, and fresh cilantro into the pot. Cook until the shrimp turns opaque and the fish flakes easily with a fork, approximately 5 minutes. Remove from heat and allow it to sit for 10 minutes before serving.

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