Serves 6
35 min
Portuguese-Style Fish Stew
Recipe GLPR6e371f95d40616
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.
