4 out of 5 with 5 ratings
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A very rich and flavorful Portuguese fish stew, a really good eat with some toasted crusty bread.
| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
3 tablespoons extra-virgin olive oil2 bay leaves2 teaspoons paprika (smoked or sweet)1 small onion, thinly sliced1 small green bell pepper, thinly sliced1 14 .5-ounce can diced tomatoes1 clove garlic, finely chopped1/4 cup chopped fresh cilantroKosher salt and freshly ground pepper1 1/2 pounds skinless striped bass, cut into 2-inch chunks4 slices crusty bread, toasted
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Directions
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
Recipe Credit: Food Network Magazine
Photo Credit: Antonis Achilleos
Photo Credit: Antonis Achilleos
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