07-06-2005, 01:44 PM
Ingredients
[font "courier"] 2 c celery; cut into 1 pieces
2 md onion; chopped
3 tb ; water
58 oz tomato, stewed, with mexican
- season; ing
1/2 c cilantro, fresh; chopped
2 lb shark; or other firm white
-fish,
1 hot cooked rice
1 homemade or prepared salsa
1 cilantro leaves
1 plain yogurt or sour cream
1 lime wedges
1 salt and pepper
[/font]Instructions
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.
[font "courier"] 2 c celery; cut into 1 pieces
2 md onion; chopped
3 tb ; water
58 oz tomato, stewed, with mexican
- season; ing
1/2 c cilantro, fresh; chopped
2 lb shark; or other firm white
-fish,
1 hot cooked rice
1 homemade or prepared salsa
1 cilantro leaves
1 plain yogurt or sour cream
1 lime wedges
1 salt and pepper
[/font]Instructions
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.