Shark Stew

1. 1

   In a 5 to 6 qt pan, combine celery, onions and water.

2. 2

   Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min.

3. 3

   Stir in tomatoes and their liquid into pan along with chopped cilantro.

4. 4

   Bring to full boil on high heat.

5. 5

   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).

6. 6

   Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.

No additional tips available.