Russell's Fish Stew

Russell's Fish Stew

49
Dlish 3

"Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread."
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Ingredients

1 h 45 m servings 250 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
  2. Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Reviews

49
  1. 57 Ratings

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Most helpful positive review

This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and adde...

Most helpful critical review

Ditto the other reviewer. I'm not sure what the difference is between mine and those who "loved it", but I do know one thing. Any recipe for fish stew that has SIXTEEN ingredients raises a red...

This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and adde...

I made this last night- it was fantatstic. I added fresh chopped clams, extra cod and a can of sweet corn. I kept the cilantro to a minimum because I am not a big fan, and the stew still had unb...

Ditto the other reviewer. I'm not sure what the difference is between mine and those who "loved it", but I do know one thing. Any recipe for fish stew that has SIXTEEN ingredients raises a red...

To all reviewers who were confused how people could have such vastly different opinions on the same taste. Everyone is different. It takes all kinds to make life interesting. We are not all b...

This was a delicious fish soup recipe! I followed the recipe for the most part...but added more of the ingredients listed as well as added others. I added some extra seafood: shrimp, crab legs, ...

I'm not quite sure what was different between mine and the other reviewers on here, but no one liked this at all. Even before adding the fish, the smell was not appetizing. Too bad, I was real...

We really loved this recipe. Thank you.

I've made this recipe many times and it's truly delish.!! I add a small can of clams and more shrimp. This is one of my favorites.

We thouroughly enjoyed it and didn't think it needed to be changed.