Name: Shark Stew
Ingredients: 2 c Celery; cut into 1" pieces; 2 md Onion; chopped; 3 tb ;Water; 58 oz Tomato, stewed, with Mexican seasoning; 1/2 c Cilantro, fresh; chopped; 2 lb Shark; or other firm white fish, boned, skinned & cut into pieces about 1 1/2" by 3"; Hot cooked rice; Homemade or prepared salsa; Cilantro leaves; Plain yogurt or sour cream; Lime wedges; Salt and pepper

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Robert Peterson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Mexican	Fish, Stews, Seafood	4	-6 serving

INGREDIENTS

2	c	Celery; cut into 1" pieces
2	md	Onion; chopped
3	tb	;Water
58	oz	Tomato, stewed, with Mexican seasoning
1/2	c	Cilantro, fresh; chopped
2	lb	Shark; or other firm white fish, boned, skinned & cut into pieces about 1 1/2" by 3"
		Hot cooked rice
		Homemade or prepared salsa
		Cilantro leaves
		Plain yogurt or sour cream
		Lime wedges
		Salt and pepper

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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