Fish and cilantro stew

Hi,

I forgot to mention another part of yesterday's good day: our awesome dinner. We've been trying to cook healthy and reasonably cheap meals, and yesterday we hit the jackpot. I thought my dad and Uncle Gary might like to try it, so...

FISH AND CILANTRO STEW

3 tbsp. olive oil
3 celery sticks, chopped
2 carrots, chopped finely
6 cloves of garlic, minced
1 onion, chopped finely
3 large white potatos, peeled and cubed
1 can chopped tomatoes
4 cups stock (from cubes)
2 cups chopped cilantro leaves
1 lime, juiced and zested
.5 pounds of cooked shrimp and/or prawns
.5 pounds of white fish
1 dash Taco seasoning
Cayenne pepper, salt, and black pepper to taste

1. Heat the olive oil, add the garlic, onion, celery, and carrot. Cook for 5 minutes to soften.
2. Add the potatoes, tomatoes, and stock, and bring to a boil. Simmer for about 20 minutes, or until the potatoes are tender.
3. Add most of the cilantro, all of the lime, and the fish and shrimp. Cook for 10 minutes, or until the fish is done and flaky.
4. Add the last of the fresh cilantro on top. Serve with bread. Makes 4 big bowls.

We used monkfish, which is very expensive in the U.K., and considered posh. Here, we bought a nice long fillet for only $4.25! And the mixed shrimp and prawns were only $3.99 for a 250g bag . We think we need to stop fighting the price differences and just go with the flow, and that means to eat more seafood. The monkfish has a unique texture...it is so fine and flaky that it almost becomes fibrous, and little bits of it were floating everywhere in the broth. It tastes like halibut, too.

Dad, you should try some rockfish this way! You won't be disappointed.

Picture to come!

Love, Ames