It’s after the holidays yet we’re still eating out, celebrating the new year with friends and family who have come to visit. Not so good for one’s waistline! I found this recipe in my collection from the Food Network and adapted it here. It turned out to be lightly spiced and filling without being heavy, perfect for a light dinner after a heavy lunch.
Portuguese Fish Stew (adapted from Food Network)
2 tablespoons extra virgin olive oil
2 bay leaves
2 teaspoons pimenton dulce (Spanish paprika) or smoked paprika
1 small onion thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 14.5 oz. can diced tomatoes
3 medium cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2-1 cup water
2 pounds white fish, cut into 1 inch chunks
Salt and pepper
Slices of multigrain bread, lightly toasted
Heat oil in a large saucepan or wok over medium-high heat. Add bay leaves and paprika, and cook, stirring, for 30 seconds. Add onion, peppers, tomatoes, garlic and 2 tablespoons chopped fresh cilantro. Add salt and pepper to taste. Cover and cook 10 minutes or until the peppers are slightly softened.
Add 1/2 cup water and reduce heat to medium-low. If you think the stew needs more water, add up to a 1/2 cup more. In a large bowl, season the fish chunks with salt and pepper and toss to coat. Nestle the fish chunks on top of the tomato-pepper mixture. Cover and simmer 5-7 minutes or until the fish is just cooked through. Spoon into bowls and sprinkle the top with the remaining cilantro. Serve each bowl with a slice of bread.
Foodie Joanie 