Southwest Cilantro Fish Stew

This fabulous fish stew practically cooks itself - just chop some vegetables, saute and let simmer! You can eat it on its own with thick slices of bread, or add more carbs by eating it over rice.

Yield
4 servings

Ingredients
1 tablespoon olive oil
2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 cup (1/4-inch-thick) slices celery
3 garlic cloves, minced
1 jalapeño pepper, sliced
4 cups fat-free, less-sodium chicken broth
2 cups cubed peeled Yukon gold or red potato
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15-ounce) can crushed tomatoes, undrained
1 pound halibut, cut into bite-size pieces
1/2 pound peeled and deveined large shrimp
Lime wedges
Cilantro sprigs (optional)
Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño to pan; sauté 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. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.



Nutritional Information
Calories:372 (18% from fat)
Fat:7.6g (sat 1.2g,mono 3.6g,poly 1.8g)
Protein:42.1g
Carbohydrate:32.8g
Fiber:5.7g
Cholesterol:122mg
Iron:5.4mg
Sodium:684mg
Calcium:167mg

Diana Rios, Lytle, Texas, Cooking Light, NOVEMBER 2007