Russell's Fish Stew

Name: Russell's Fish Stew
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams stewed tomatoes; 3 carrots, diced; 4 stalks celery; 2 cubes chicken bouillon; 1 bunches cilantro; 227 grams clam juice; 227 grams white fish, cut into small chunks; 3 cloves garlic, diced; 59 milliliters olive oil; 1 onion, diced; 1 teaspoons red pepper flakes; 6 servings salt and pepper to taste; 59 milliliters sherry; 227 grams shrimp - peeled and deveined; 591 milliliters water; 237 milliliters white wine

Russell's Fish Stew is a gluten free, dairy free, and pescatarian recipe with 6 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 257 calories, 17g of protein, and 11g of fat per serving. Head to the store and pick up canned tomatoes, garlic, olive oil, and a few other things to make it today. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Heat the oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. 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.

Ingredients you will need

Stew

Clam Juice

Red Pepper

Tomato

Carrot

Celery

Garlic

Pepper

Sherry

Onion

Water

Salt

Wine

Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked.

Ingredients you will need

Cilantro

Shrimp

Fish

Stew

Remove from heat, and allow to sit 10 minutes before serving.

Equipment

Pot

Ingredients

Servings:

397grams

stewed tomatoes 3

carrots, diced 4stalks

celery 2cubes

chicken bouillon 1bunches

cilantro 227grams

clam juice 227grams

white fish, cut into small chunks 3cloves

garlic, diced 59milliliters

olive oil 1

onion, diced 1teaspoons

red pepper flakes 6servings

salt and pepper to taste 59milliliters

sherry 227grams

shrimp - peeled and deveined 591milliliters

water 237milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.