Shark stew

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\"
\N \N Hot cooked rice
\N \N Homemade or prepared salsa
\N \N Cilantro leaves
\N \N Plain yogurt or sour cream
\N \N Lime wedges
\N \N 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.

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