Southwest Cilantro Fish Stew

Name: Southwest Cilantro Fish Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams crushed tomatoes, undrained; 237 milliliters (1/4-inch-thick) slices carrot; 237 milliliters (1/4-inch-thick) slices celery; 237 milliliters dry white wine; 946 milliliters fat-free, less-sodium chicken broth; 118 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 454 grams halibut, cut into bite-size pieces; 1 jalapeño pepper, sliced; 4 servings Lime wedges; 1 Tbsp olive oil; 473 milliliters chopped onion; 227 grams peeled and deveined large shrimp; 473 milliliters cubed peeled Yukon gold or red potato

Southwest Cilantro Fish Stew takes around 45 minutes from beginning to end. This main course has 389 calories, 39g of protein, and 7g of fat per serving. This recipe serves 4. Head to the store and pick up onion, garlic cloves, olive oil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It will be a hit at your Autumn event.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, carrot, celery, garlic, and jalapeo to pan; saut 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.

Ingredients you will need

Cilantro

Tomato

Carrot

Celery

Garlic

Potato

Broth

Onion

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lime Wedge

Shrimp

Fish

Stew

Equipment you will use

Bowl

Ladle

Garnish with cilantro sprigs, if desired.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

425grams

crushed tomatoes, undrained 237milliliters

(1/4-inch-thick) slices carrot 237milliliters

(1/4-inch-thick) slices celery 237milliliters

dry white wine 946milliliters

fat-free, less-sodium chicken broth 118milliliters

chopped fresh cilantro 3

garlic cloves, minced 454grams

halibut, cut into bite-size pieces 1

jalapeño pepper, sliced 4servings

Lime wedges 1Tbsp

olive oil 473milliliters

chopped onion 227grams

peeled and deveined large shrimp 473milliliters

cubed peeled Yukon gold or red potato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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 GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.