Shark Stew Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
2 cup: Celery, cut into 1" pieces
2 medium: Onion, chopped
3 tbsp: , Water
58 ounce: Tomato, stewed, with Mexican seasoning
1/2 cup: Cilantro, fresh, chopped
2 lbs: Shark, or other firm white fish, boned, skinned & cut into pieces about 1 1/2" by 3"
Hot cooked rice,
Homemade or prepared salsa,
Cilantro leaves,
Plain yogurt or sour cream,
Lime wedges,
Salt and pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp