How To Prepare
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
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Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 cup (1/4-inch-thick) slices celery
- 3 garlic cloves, minced
- 1 jalapeño pepper, sliced
- 4 cups no salt added chicken broth
- 2 cups cubed peeled Yukon gold or red potato
- 1 cup dry white wine
- 1/2 cup chopped fresh cilantro
- 1 (15-ounce) can no salt added crushed tomatoes, undrained
- 16 oz (1 pound halibut) , cut into bite-size pieces
- 1/2 pound peeled and deveined large shrimp
- Lime wedges
- Cilantro sprigs (optional)
Ingredients
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