russell's fish stew

Ingredients

• Servings: 6
• 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
• 1 (8 ounce) bottle clam juice
• 1/4 cup
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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, , clam juice, and . 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.