Catfish and shrimp stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Chopped onion |
| 2 | Cl Garlic; minced | |
| 28 | ounces | Tomatoes |
| 3 | tablespoons | Tomato paste |
| 1 | Bay leaf | |
| 4 | cups | Water |
| 1 | cup | Dry white wine |
| 8 | ounces | Clam juice |
| ½ | pounds | Medium shrimp; shelled |
| 2 | cans | Fillets |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Coriander; or parsley | ||
| Lemon slices | ||
Directions
In large soup pot, heat oil. Saute onion and garlic until unions are transparent. Add tomatoes, tomato paste and bay leaf. Cover and simmer 25 minutes. Add water, wine and claim juice. Simmer uncovered 45 minutes.
Add shrimp, catfish (cut into 1-inch cubes), salt and pepper. Cook 10 minutes, or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon slices.
Serves 8.
Serve with fresh salad and French bread.