Russell's Fish Stew

Name: Russell's Fish Stew
Prep time: 20 min
Cook time: 75 min
Yield: 6
Ingredients: 1/4 cup olive oil; 4 stalks celery; 1/2 onion, diced; 3 carrots, diced; 3 cloves garlic, diced; 1 (14 ounce) can stewed tomatoes; 2 1/2 cups water; 1 cup white wine; 1 (8 ounce) bottle clam juice; 1/4 cup sherry; 2 cubes chicken bouillon; 1/2 teaspoon red pepper flakes; salt and pepper to taste; 1/2 bunch cilantro; 1/2 pound medium shrimp - peeled and deveined; 1/2 pound white fish, cut into small chunks

⏱️ Ready in 1h 35m 🥄 Prep 20 min 🔥 Cook 1h 15m 👥 6 servings 👁️ 4 views

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

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🔗 Recipe adapted from AllRecipes

#Stew

📊 At a Glance

Prep 20 min

Cook 1h 15m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 250

% Daily Value*

Total Fat 10.4g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1159mg 50%

Total Carbohydrate 12.8g 5%

Dietary Fiber 2.3g 8%

Total Sugars 5.1g

Protein 18.3g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.