Fish Stew Menendez

by Nancy Otto

Servings: 6 servings

INGREDIENTS

3 tablespoons olive oil
3 garlic cloves, minced
1 large Spanish onion, chopped
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
2 carrots, peeled and chopped
1/2 cup parsley, chopped
28-ounce can whole tomatoes, undrained
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1 teaspoon salt
2 cups bottled clam juice
2 teaspoons sugar
1 pound flounder filets, cut in strips
1 1/2 pound peeled and deveined shrimp
1 cup rice, freshly cooked

INSTRUCTIONS

Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots. Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid, red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes. Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp. Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.

CHEF COMMENTS

No comments are available.

Tagged: soupsandstews, spanish add tags

Have you made it? What'd you think?

Log in to review this recipe.