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Fish Stew spanish, fish/sea 3 tablespoon olive oil 3 cloves cloves, minced 1 large spanish onion, chopped 1 green bell pepper, cut in strips 1 red bell pepper, cut in strips 2 carrots, peeled and chopped 1/2 cup parsley, chopped 1 can whole tomatoes, undrained 1/2 teaspoon dried red pepper flakes 1/2 teaspoon ground cumin 1 teaspoon salt 2 cup bottled clam juice 2 teaspoon sugar 1 lb flounder filets, cut in strips 1-1/2 lb peeled and deveined shrimp 1 cup rice, freshly cooked Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots. Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid, red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes. Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp. Cover and cook 15 minutes. Add cooked rice, stir and remove from heat. Contributor: sther Pérez Solsona Yield: to 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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