Southwest Cilantro Fish Stew Food

SOUTHWEST CILANTRO FISH STEW

Southwest Cilantro Fish Stew image

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos.

Provided by ElizabethKnicely

Categories Stew

Time 30m

Yield 4 2 1/2 cup servings, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1 cup carrot, sliced 1/4-inch-thick
1 cup celery, sliced 1/4-inch-thick
3 garlic cloves, minced
1 jalapeno pepper, sliced
4 cups reduced-sodium fat-free chicken broth
2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15 ounce) can crushed tomatoes, undrained
1 lb halibut, cut into bite-size pieces
1/2 lb large shrimp, peeled and deveined
lime wedge
fresh cilantro stem (optional)

Steps:

Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 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. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 377.6, Fat 6.1, SaturatedFat 1, Cholesterol 127.2, Sodium 592.3, Carbohydrate 37.8, Fiber 6.3, Sugar 6.8, Protein 33.6

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