Southwest Cilantro Fish Stew

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 2 1/2 cup servings

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 (optional)

Directions

1. 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.