Southwest Cilantro Fish Stew - cooking recipe

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)

Preparation

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.