Southwest Cilantro Fish Stew

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup carrot, sliced 1/4-inch-thick
• 1 cup celery, sliced 1/4-inch-thick
• 3 garlic cloves, minced
• 1 jalapeno pepper, sliced
• 4 cups reduced-sodium fat-free chicken broth
• 2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes
• 1 cup dry wine
• 1/2 cup chopped fresh cilantro
• 1 (15 ounce) can crushed tomatoes, undrained
• 1 lb halibut, cut into bite-size pieces
• 1/2 lb large shrimp, peeled and deveined
• lime wedge
• fresh cilantro stem (optional)

Recipe

• 1 heat oil in large dutch oven over medium-high heat. add onion, carrot, celery, garlic, and jalapeno to pan; saute 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. add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. garnish with cilantro sprigs, if desired.