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
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.