Southwest Cilantro Fish Stew

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 1 cup (1/4-inch-thick) slices celery
• 3 garlic cloves, minced
• 1 jalapeno pepper, sliced
• 4 cups fat-free, less-sodium chicken broth
• 2 cups cubed peeled Yukon gold or red potato
• 1 cup dry white wine
• 1/2 cup chopped fresh cilantro
• 1 (15-ounce) can crushed tomatoes, undrained
• 1 pound halibut, cut into bite-size pieces
• 1/2 pound peeled and deveined large shrimp
• Lime wedges
• Cilantro sprigs (optional)

1. Heat oil in a 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. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
2. "I developed this stew using Mexican ingredients I grew up with. I often use cod because my husband loves it. He asked me to create a good recipe for fish stew with some spice." --Diana Rios, Lytle, TX

olive oil, onion, carrot, celery, garlic, pepper, chicken broth, gold, white wine, fresh cilantro, tomatoes, shrimp, wedges, cilantro

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