Portuguese Fish Stew


1 1/2 lb skinless bass or grouper, cut into 1-2 inch chunks

3 tablespoons Olive Us mild Ultra Premium Extra Virgin Olive Oil (EVOO), such as Chiquitita

2 bay leaves

1/4 cup white wine

1/2 cup water

2 teaspoons smoked paprika

1 small onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

2 medium Roma tomatoes, diced

1 finely chopped garlic clove

1/4 cup fresh cilantro, chopped

Kosher salt

Ground pepper


Heat 2 tablespoons EVOO in a medium saucepan over medium-high heat, sauté onions, garlic and bell peppers.  Season with paprika, salt and pepper. Add tomatoes and white wine, cover and cook vegetables until soft.  Reduce heat and add 1/2 cup of water.  Season fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is cooked (5-7 min).

Divide the stew among bowls. Drizzle with remaining EVOO and sprinkle with cilantro. Serve over rice or with toasted bread.


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