Shark Stew

Recipe Ingredients

2 cups	220g / 7.8oz	Celery - cut into 1" pieces
2 cups	125g / 4.4oz	Onion - chopped (medium)
3 tablespoons	45ml	-- water
58 oz	1647g	Tomato - stewed
1/2 cup	8g / 0.3oz	Cilantro - fresh, chopped
2 lbs	908g / 32oz	Shark - or other firm white
		Boned - skinned and cut
1		About 1 1/2" - by 3"
		Hot cooked rice
		Homemade or prepared salsa
		Cilantro leaves
		Plain yogurt or sour cream
		Lime wedges
		Salt and pepper

Recipe Instructions

In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 minutes Stir in tomatoes and their liquid into pan along with chopped cilantro.

Bring to full boil on high heat.

Push fish down into vegetables; cover and simmer on low heat until fish is opaque but still moist-looking in the center of the thickest piece (about 20 minutes).

Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

Source:
Cooking Light, May 1994, page 114

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.