Russell's Fish Stew38 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.” - by Dlish
Original recipe yields 6 servings
- Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
- Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.
Amount Per Serving (6 total)
- 250 cal
- 10.4 g
- 12.8 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and added 1/2 ..." See morelb of scallops as well. Didn't have fresh cilantro so used dried in moderation. I used a good quality rather dry white wine as the sherry adds enough sweetness. Thanks"
"Ditto the other reviewer. I'm not sure what the difference is between mine and those who "loved it", but I do know one thing. Any recipe for fish stew that has SIXTEEN ingredients raises a red flag...." See more Good fish stew is an incredibly simple recipe. With all due respect, this one ain't simple, it has too many ingrediaents and when I made it, it was not good."
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