Russell's Fish Stew
This old-timey fish stew recipe is perfect for cold winter days. Serve each hearty bowl with sliced French bread.
olive oil
¼
cup
celery
4
stalks
carrots, diced
3
onion, diced
½
garlic, diced
3
cloves
water
2 ½
cups
stewed tomatoes
1
(14 ounce) can
white wine
1
cup
clam juice
1
(8 ounce) bottle
sherry
¼
cup
chicken bouillon
2
cubes 
red pepper flakes
½
teaspoon
salt and pepper to taste
medium shrimp - peeled and deveined
½
pound
white fish, cut into small chunks
½
pound
cilantro, chopped
½
bunch
 Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic to hot oil; cook and stir until onion is tender. Add water, tomatoes, wine, clam juice, sherry, and bouillon; stir until bouillon is dissolved. Season with red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
  Stir in shrimp, fish, and cilantro. Continue cooking until shrimp is opaque and fish flakes easily with a fork, about 5 minutes. Remove from heat and let sit for 10 minutes before serving.
