astray recipes: Shark stew

Categories: Fish; Stews; Seafood
Yield: 4 -6 serving

Measure	Ingredient
2 cups	Celery; cut into 1" pieces
2 mediums	Onion; chopped
3 tablespoons	;Water
58 ounces	Tomato, stewed, with Mexican seasoning
½ cup	Cilantro, fresh; chopped
2 pounds	Shark; or other firm white fish, boned, skinned & cut into pieces about 1 1/2" by 3"
	Hot cooked rice
	Homemade or prepared salsa
	Cilantro leaves
	Plain yogurt or sour cream
	Lime wedges
	Salt and pepper

In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down into vegetables; cover and simmer on low heat until fish is opaque but still moist-looking in the center of the thickest piece (about 20 minutes). Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

shark stew