Southwest Cilantro Fish Stew

By luvyaz12

* 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

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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)

Details

Servings 4

Preparation

Step 1

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.