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Mexican Fish Stew

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ready in: under 30 minutes
serves/makes:   4

recipe id: 57809

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4 cups fish stock or clam juice
1 1/2 cup water
1/3 cup dry white wine
1 onion, cooked, cut into 1/2 inch wedges
2 shallots, thinly sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and thinly sliced
2 zucchini, cooked, thinly sliced
2 roma tomatoes, cooked, seeded and finely chopped
1 pound haddock fillets, cut into 1.25 inch cubes
2 tablespoons rice vinegar
3 tablespoons unsalted butter
1 cup fresh cilantro, chopped


Bring first 7 ingredients to a boil in a heavy nonreactive saucepan. Reduce heat to medium low, and simmer, uncovered, about 15 minutes, until onion is softened. Stir in zucchini and tomatoes.

When mixture begins to simmer, add fish. Gently fold into broth and simmer 2 minutes, until fish turns opaque. Stir in vinegar, butter, cilantro and salt to taste. Remove from heat and serve.

added by

Vicky, North Dakota, USA


Nutritional data has not been calculated yet.

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