This hearty Shark Stew is a robust and flavorful dish featuring firm white fish simmered in a rich, savory tomato broth. The base is built with sautéed celery and onions, which provide a sweet, aromatic foundation that balances the acidity of the stewed tomatoes. Fresh cilantro adds a bright, herbal note that cuts through the richness of the sauce. The fish remains tender and flaky, absorbing the deep flavors of the stew as it cooks. Served over hot cooked rice and topped with fresh salsa, lime juice, and a dollop of yogurt or sour cream, this meal is both comforting and satisfying. It is an excellent choice for a family dinner or a cozy weeknight meal, offering a simple yet elegant way to enjoy seafood.
Shark Stew
Description
This hearty Shark Stew is a robust and flavorful dish featuring firm white fish simmered in a rich, savory tomato broth. The base is built with saut&# 195;©ed celery and onions, which provide a sweet, aromatic foundation that balances the acidity of the stewed tomatoes. Fresh cilantro adds a bright, herbal note that cuts through the richness of the sauce. The fish remains tender and flaky, absorbing the deep flavors of the stew as it cooks. Served over hot cooked rice and topped with fresh salsa, lime juice, and a dollop of yogurt or sour cream, this meal is both comforting and satisfying. It is an excellent choice for a family dinner or a cozy weeknight meal, offering a simple yet elegant way to enjoy seafood.Ingredients
Directions
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In a 5-6 quart pan, combine the chopped celery, onions, and water.
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Stir often over medium-high heat until the water evaporates and the vegetables begin to stick and brown slightly, about 10 minutes.
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Stir in the stewed tomatoes with their liquid and half of the chopped cilantro.
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Bring the mixture to a full boil on high heat.
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Gently push the fish pieces down into the vegetable and tomato mixture.
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Cover the pan and simmer on low heat until the fish is opaque but still looks moist in the center of the thickest piece, about 20 minutes.
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Ladle the stew into wide bowls.
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Serve with hot cooked rice, topped with salsa, remaining cilantro leaves, yogurt or sour cream, lime juice, and salt and pepper to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 297.8kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 117.7mg5%
- Total Carbohydrate 64.8g22%
- Dietary Fiber 20.2g81%
- Sugars 41.4g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If shark is not available, any firm white fish such as cod, halibut, or mahi-mahi works well in this recipe.
Ensure the fish is fresh and properly cleaned. If using frozen fish, thaw completely and pat dry before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
For a spicier version, add diced jalapeños or a dash of hot sauce to the tomato mixture.
