Description
Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.
Ingredients
- ¼ cup olive oil
- 4 stalks celery
- ½ onion, diced
- 3 carrots, diced
- 3 cloves garlic, diced
- 1 (14 ounce) can stewed tomatoes
- 2 ½ cups water
- 1 cup white wine
- 1 (8 ounce) bottle clam juice
- ¼ cup sherry
- 2 cubes chicken bouillon
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- ½ bunch cilantro
- ½ pound medium shrimp – peeled and deveined
- ½ pound white fish, cut into small chunks
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 6