Shark Stew

40 minutes Prep: 10 minutes Cook: 30 minutes

87 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	celery	cut up
2	medium	onion	chopped
3	tablespoons	water
58	ounces	tomato
1/2	cup	cilantro	chopped
2	pounds	shark	boned, skinned, cut up

Directions

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.

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Nutrition Facts

Serving Size 436g

Amount per Serving

Calories 87 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 59mg	2%
Total Carbohydrate 19.0g	6%
Dietary Fiber 6.0g	22%
Sugars 12.0g
Protein 4.0g	8%