This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos.
Ingredients: [‘olive oil’, ‘onions’, ‘carrot’, ‘celery’, ‘garlic cloves’, ‘jalapeno pepper’, ‘reduced-sodium fat-free chicken broth’, ‘yukon gold potatoes’, ‘dry white wine’, ‘fresh cilantro’, ‘crushed tomatoes’, ‘halibut’, ‘large shrimp’, ‘lime wedge’, ‘fresh cilantro stem’]
Quantity of Ingredients: [“1 tablespoon olive oil”,”2 cups chopped onions”,”1 cup carrot, sliced 1/4-inch-thick “,”1 cup celery, sliced 1/4-inch-thick “,”3 garlic cloves, minced “,”1 jalapeno pepper, sliced “,”4 cups reduced-sodium fat-free chicken broth”,”2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes”,”1 cup dry white wine”,”1/2 cup chopped fresh cilantro”,”1 (15 ounce) can crushed tomatoes, undrained “,”1 lb halibut, cut into bite-size pieces “,”1/2 lb large shrimp, peeled and deveined “,” lime wedge”,” fresh cilantro stem”]
Number of Servings: 4
Steps: [‘Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.’]