Fish Stew Menendez

Name: Fish Stew Menendez
Ingredients: 3 tbsp. olive oil; 3 cloves cloves, minced; 1 lg. Spanish onion, chopped; 1 green bell pepper, cut in strips; 1 red bell pepper, cut in strips; 2 carrots, peeled and chopped; 1/2 cup parsley, chopped; 1 can (1-3/4 lb.) whole tomatoes, undrained; 1/2 tsp. dried red pepper flakes; 1/2 tsp. ground cumin; 1 tsp. salt; 2 cups bottled clam juice; 2 tsp. sugar; 1 lb. flounder filets, cut in strips; 1-1/2 lb. peeled and deveined shrimp; 1 cup rice, freshly cooked

16 ingredients

9 steps

Ingredients

3 tbsp. olive oil
3 cloves cloves, minced
1 lg. Spanish onion, chopped
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
2 carrots, peeled and chopped
1/2 cup parsley, chopped
1 can (1-3/4 lb.) whole tomatoes, undrained
1/2 tsp. dried red pepper flakes
1/2 tsp. ground cumin
1 tsp. salt
2 cups bottled clam juice
2 tsp. sugar
1 lb. flounder filets, cut in strips
1-1/2 lb. peeled and deveined shrimp
1 cup rice, freshly cooked

Directions

1

Heat oil in a soup kettle.
2

Add garlic, onion, bell peppers and carrots.
3

Cook over medium heat 10 minutes.
4

Add parsley, tomatoes and their liquid, red pepper flakes, cumin, salt, clam juice, and sugar.
5

Break up tomatoes.
6

Simmer, covered, stirring occasionally 10 minutes.
7

Add flounder and shrimp.
8

Cover and cook 15 minutes.
9

Add cooked rice, stir and remove from heat.