Recipe Details
Ingredients
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¼cupolive oil
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4stalkscelery
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½onion, diced
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3carrots, diced
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3clovesgarlic, diced
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1(14 ounce) canstewed tomatoes
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2 ½cupswater
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1cupwhite wine
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1(8 ounce) bottleclam juice
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¼cupsherry
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2cubes chicken bouillon
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½teaspoonred pepper flakes
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salt and pepper to taste
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½bunchcilantro, chopped
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½poundmedium shrimp – peeled and deveined
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½poundwhite fish, cut into small chunks
Cooking Directions
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Heat oil in a large pot over medium heat. Mix in celery, onion, carrots, and garlic; cook and stir until onion is tender. Stir in tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, then season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
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Mix in cilantro, shrimp, and white fish. Continue cooking for 5 minutes, or until shrimp is opaque and fish flakes easily with a fork. Remove from the heat and let sit 10 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories250 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
8% |
| Cholesterol 71mg |
24% |
| Sodium 1159mg |
50% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 2g |
8% |
| Total Sugars 5g |
|
| Protein 18g |
37% |
| Vitamin C 12mg |
13% |
| Calcium 90mg |
7% |
| Iron 3mg |
14% |
| Potassium 679mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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