Title: Shark Stew
Categories: Seafood Soup
Yield: 4 -6 serving
| 2 | c | Celery; cut into 1" pieces |
| 2 | md | Onion; chopped |
| 3 | tb | ;Water |
| 58 | oz | Tomato, stewed, with Mexican seasoning |
| 1/2 | c | Cilantro, fresh; chopped |
| 2 | lb | Shark; or other firm white fish, boned, skinned & cut into p |
| | | Hot cooked rice |
| | | Homemade or prepared salsa |
| | | Cilantro leaves |
| | | Plain yogurt or sour cream |
| | | Lime wedges |
| | | Salt and pepper |
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 min. 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.