Shark Stew
Submitted by launtra
Mexican-style shark stew simmered in tomatoes and cilantro, served over rice with salsa, yogurt, and fresh lime. A hearty, no-oil fish stew that comes together in 40 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis Mexican-inspired stew takes shark meat and does something smart with it. No oil needed. Celery and onions cook in a splash of water until they start to brown and caramelize, then tomatoes and cilantro flood the pan with bright, acidic flavor.
Chunks of shark get nestled into the vegetables and simmered until just opaque, staying moist and meaty throughout. The tomato broth turns rich and thick without any added fat.
Ladle it over rice and let everyone customize their bowl with salsa, fresh cilantro, a dollop of yogurt, and a good squeeze of lime. It’s build-your-own stew night, and nobody’s complaining.
Kitchen Tips
- Let the onions and celery brown slightly before adding the tomatoes; that caramelization adds real depth
- Push the shark pieces down into the vegetables so they simmer gently, not boil
- Check the fish at 20 minutes; it should be opaque but still moist in the center
- Set out all the toppings in separate bowls so everyone can build their bowl their way
Ingredients
Directions
In a 5 to 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.
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