Southwest Cilantro Fish Stew

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup carrot, sliced 1/4-inch-thick
• 1 cup celery, sliced 1/4-inch-thick
• 3 garlic cloves, minced
• 1 jalapeno pepper, sliced
• 4 cups reduced-sodium fat-free chicken broth
• 2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes
• 1 cup dry white wine
• 1/2 cup chopped fresh cilantro
• 1 (15 ounce) can crushed tomatoes, undrained
• 1 lb halibut, cut into bite-size pieces
• 1/2 lb large shrimp, peeled and deveined
• lime wedge
• fresh cilantro stem (optional)

1. Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.

olive oil, onions, carrot, celery, garlic, pepper, chicken broth, gold potatoes, white wine, fresh cilantro, tomatoes, shrimp, lime wedge, cilantro

Taken from www.food.com/recipe/southwest-cilantro-fish-stew-497721 (may not work)