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Stews - Shark Stew Post by :somar1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3968

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Stews - Shark Stew

2 cups celery; cut into 1-inch pieces
2 medium onions, chopped
3 tablespoons water
58 ounces stewed tomatoes (including liquid), with Mexican seasoning
1/2 cup fresh cilantro, chopped
2 pounds of shark, boned, skinned, and cut into pieces (about 1-1/2 by 3 inches)
3 cups hot cooked rice
Salsa (homemade or prepared)
Cilantro leaves
Plain yogurt or sour cream
Lime wedges (juice only)
Salt and pepper

Combine celery, onions, and water in a 5 to 6 qt. pan. Cook over medium-high heat, stirring often, until water evaporates and vegetables start to stick and brown slightly (about 10 minutes).

Stir in tomatoes and chopped cilantro. Bring to full boil over high heat.

Push fish down into vegetables. Cover pot and simmer on low heat (about 20 minutes) until fish is opaque but still looks moist in the center of the thickest piece.

Ladle stew into wide bowls, then add all other ingredients to taste.

Serves 4 to 6 people.

SOURCE: IChef Archive
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