Name: Southwest Cilantro Fish Stew
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)

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.

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Southwest Cilantro Fish Stew

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