Russell's Fish Stew
Ingredients
- ¼ cup olive oil
- 4 stalks celery
- 3 carrots, diced
- ½ onion, diced
- 3 cloves garlic, diced
- 2 ½ cups water
- 1 (14 ounce) can stewed tomatoes
- 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 pound medium shrimp - peeled and deveined
- ½ pound white fish, cut into small chunks
- ½ bunch cilantro, chopped
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Instructions
- Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.
Source
Original recipe: View Original