Shark Stew

Directions

1. 1

   2 c Celery

2. 2

   cut into 1" pieces 2 md Onion

3. 3

   chopped 3 tb ;Water 58 oz Tomato, stewed, with Mexican -seasoning 1/2 c Cilantro, fresh

4. 4

   chopped 2 lb Shark

5. 5

   or other firm white -fish, boned, skinned & cut -into pieces about 1 1/2" -by 3" Hot cooked rice Homemade or prepared salsa Cilantro leaves

6. 6

   Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min

7. 7

   Stir in tomatoes and their liquid into pan along with chopped cilantro

8. 8

   Bring to full boil on high heat