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Russell's Fish Stew
Ingredients
  • ¼ cup olive oil
  • 4 stalks celery
  • ½ onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, diced
  • 1 (14 ounce) can stewed tomatoes
  • 2 ½ cups water
  • 1 cup white wine
  • 1 (8 ounce) bottle clam juice
  • ¼ cup sherry
  • 2 cubes chicken bouillon
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • ½ bunch cilantro
  • ½ pound medium shrimp - peeled and deveined
  • ½ pound white fish, cut into small chunks
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