Fish Stew Menendez



6 to 8 servings



3 tbsp. olive oil
3 cloves cloves, minced
1 lg. Spanish onion, chopped
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
2 carrots, peeled and chopped
1/2 cup parsley, chopped
1 can (1-3/4 lb.) whole tomatoes, undrained
1/2 tsp. dried red pepper flakes
1/2 tsp. ground cumin
1 tsp. salt
2 cups bottled clam juice
2 tsp. sugar
1 lb. flounder filets, cut in strips
1-1/2 lb. peeled and deveined shrimp
1 cup rice, freshly cooked


Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots. Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid, red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes. Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp. Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.

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