Shark Stew

Course : Seafoods
Serves: 4
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2 cups celery -- cut into 1 inch pieces
2 medium onion -- chopped
3 tablespoons water
58 ounces tomato -- stewed
1/2 cup cilantro -- fresh, chopped
2 pounds shark -- or other firm white boned -- skinned and cut
1 pieces about 1 1/2 inch -- by 3 inch
3 Cup hot cooked rice
1 jar homemade or prepared salsa
1 bunch cilantro leaves
8 ounces plain yogurt or sour cream
6 slices lime wedges
1 teaspoon salt and pepper

Preparation / Directions:

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 minutes 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.

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