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Cilantro Fish Stew

  • 4servings
  • 50minutes
  • 250calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lime

  2. 8 ounce(s) peeled deveined shrimp (20- to 24-count)

  3. 8 ounce(s) skinless cod fillet , cut into 2-inch chunks

  4. 2 large shallots , finely chopped

  5. 1 teaspoon(s) sugar

  6. 2 tablespoon(s) lower-sodium fish sauce , for shrimp marinade

  7. 1 teaspoon(s) lower-sodium fish sauce

  8. Salt

  9. Pepper

  10. 6 ounce(s) bok choy

  11. 3 green onions

  12. 2 cup(s) packed fresh cilantro stems and leaves

  13. 1 cup(s) quick-cooking brown rice

  14. 2 teaspoon(s) vegetable oil

  15. 2 cup(s) hot water

  16. 1 cup(s) frozen peas

Instructions Jump to Ingredients ↑

  1. From lime, grate 1 teaspoon peel into large resealable plastic bag. Cut lime into wedges and set aside for serving.

  2. To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper. Seal bag; turn to coat. Refrigerate 20 minutes.

  3. Meanwhile, thinly slice bok choy and green onions and coarsely chop cilantro. Prepare rice as label directs.

  4. In 4-quart saucepan, heat oil on medium. Add shrimp mixture and cook 5 minutes or until shallots are tender, stirring occasionally. Add water; heat to boiling on high, then reduce heat to maintain steady simmer. Cook 4 minutes, then stir in peas; cook 1 to 2 minutes or until hot. Stir in bok choy, green onions, and cilantro. Cook 2 minutes or until bok choy is crisp-tender. Stir in remaining fish sauce.

  5. Divide rice among 4 bowls; top with soup. Serve with lime wedges.

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