Shark Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
celery
cut up |
|
| 2 | medium |
onions
chopped |
|
| 3 | tablespoons |
water
|
|
| 58 | ounces |
tomatoes
|
|
| ½ | cup |
cilantro
chopped |
|
| 2 | pounds |
shark
boned, skinned, cut up |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
celery
cut up |
|
| 2 | medium |
onions
chopped |
|
| 45 | ml |
water
|
|
| 1676.2 | ml/g |
tomatoes
|
|
| 118 | ml |
cilantro
chopped |
|
| 907.2 | g |
shark
boned, skinned, cut up |
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.
