Shark Stew

Photo: flickr user saebaryo

Ingredients

2 cups Celery, cut into 1" pieces

2 mediums Onion, chopped

3 tablespoons ,Water

58 ounces Tomato, stewed, with Mexican seasoning

cup Cilantro, fresh, chopped

2 pounds Shark, or other firm white fish, boned, skinned & cut int

Hot cooked rice

Homemade or prepared salsa

Cilantro leaves

Plain yogurt or sour cream

Lime wedges

Salt and pepper

Preparation

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.