Chili Fish Stew Recipe
Ingredients
1 medium onion, thinly sliced
2 large cloves garlic, crushed
2 tablespoons olive or vegetable oil
1 tablespoon chili powder
3 cups chicken broth
1 can (4 ounces) chopped green chilies
4 medium tomatoes, coarsely chopped (about 3 cups)
1 medium green pepper, chopped (about 1 cup)
1 pound frozen fish fillets, partially thawed and cut into 1-inch pieces
1 can (4 1/4 ounces) tiny shrimp, rinsed and drained
1 teaspoon salt
1 1/2 cups plain yogurt Snipped cilantro or parsley
Directions
Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender, about 5 minutes.
Add chili powder; cook and stir 2 minutes.
Add chicken broth and green chilies (with liquid).
Heat to boiling; reduce heat.
Cover and simmer 20 minutes.
Stir in tomatoes, green pepper, fish, shrimp and salt.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 3 minutes.
Gradually stir in yogurt; heat just until hot (do not boil).
Sprinkle with cilantro.
Add chili powder; cook and stir 2 minutes.
Add chicken broth and green chilies (with liquid).
Heat to boiling; reduce heat.
Cover and simmer 20 minutes.
Stir in tomatoes, green pepper, fish, shrimp and salt.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 3 minutes.
Gradually stir in yogurt; heat just until hot (do not boil).
Sprinkle with cilantro.
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