Russell's Fish Stew You Have To Try

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Russell's Fish Stew

"Nice hearty seafood stew, best for those cold wintry weather days. Serve with sliced French bread."

Ingredients :

1/four cup olive oil
4 stalks celery
1/2 onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 half cups water
1 cup white wine
1 (8 ounce) bottle clam juice
1/four cup sherry
2 cubes fowl bouillon
1/2 teaspoon pink pepper flakes
salt and pepper to flavor
1/2 bunch cilantro
half pound medium shrimp - peeled and deveined
half pound white fish, reduce into small chunks

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H45M

Heat the oil in a huge pot over medium warmness. Mix within the celery, onion, carrots, and garlic. Cook and stir till onion is smooth. Stir within the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes within the stew, and season with crimson 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 five mins, or till shrimp is opaque and fish is easily flaked. Remove from warmth, and permit to sit 10 mins earlier than serving.

Notes :

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