Portuguese-Style Fish Stew

Name: Portuguese-Style Fish Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 tablespoons extra-virgin olive oil; 2 bay leaves; 2 teaspoons smoked paprika; 1 small onion, thinly sliced; 1 small green bell pepper, thinly sliced; 1 14.5-ounce can diced tomatoes; 1 clove garlic, finely chopped; 1/4 cup fresh cilantro, chopped; Kosher salt to taste; Freshly ground black pepper to taste; 1 1/2 pounds striped bass, cut into 2-inch chunks; 1 cup water; 4 slices crusty bread, toasted

Recipe GLPR6e371f95d40616

Mediterranean

Soup

35 min

255 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant Mediterranean fish stew featuring tender chunks of striped bass simmered in a aromatic tomato and pepper broth infused with smoked paprika and fresh cilantro. This light, flavorful Portuguese classic is served with toasted crusty bread for soaking up every drop of the savory broth.

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Ingredients

3 tablespoons extra-virgin olive oil

2 bay leaves

2 teaspoons smoked paprika

1 small onion, thinly sliced

1 small green bell pepper, thinly sliced

1 14.5-ounce can diced tomatoes

1 clove garlic, finely chopped

1/4 cup fresh cilantro, chopped

Kosher salt to taste

Freshly ground black pepper to taste

1 1/2 pounds striped bass, cut into 2-inch chunks

1 cup water

4 slices crusty bread, toasted

Directions

Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Once shimmering, add the bay leaves and paprika, stirring constantly for about 30 seconds to bloom the spices and release their fragrance.
Add the sliced onion, bell pepper, canned tomatoes (with their juice), chopped garlic, and 2 tablespoons of the cilantro. Season generously with salt and pepper. Cover the pan and cook until the vegetables are tender and the flavors meld, approximately 10 minutes.
Pour in 1 cup of water and reduce the heat to medium-low. Season the striped bass chunks with salt and pepper, then carefully nestle the pieces among the softened vegetables in the pan. Cover and simmer gently until the fish is opaque and cooked through, about 5 to 7 minutes, reaching an internal temperature of 145°F.
Ladle the stew into serving bowls, dividing the fish, vegetables, and broth evenly. Drizzle each bowl with some of the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons of fresh cilantro for brightness.
Serve immediately with the toasted bread slices alongside for dipping and soaking up the aromatic broth.

Comments

Grocery List Plus Editorial Staff4

Striped bass is a real problem for Charlotte weeknight cooks: it's not a common item at Harris Teeter, Food Lion, Walmart, or ALDI, and you'll likely need to visit a specialty seafood counter or Whole Foods. Once you have it, the stew is genuinely cheap—olive oil, canned tomatoes, onion, bell pepper, and bread are staples at any chain—landing around $2.50 to $3 per serving depending on bass price and quantity. The stated 35 minutes is honest if your fish is already trimmed, but factoring prep of the fish, aromatics, and a gentle simmer pushes closer to 50 minutes total. It's a forgiving one-pot dinner that feeds six and reheats well the next day, though the bread component works best fresh alongside rather than as a leftover thickener.