by The other day I was looking for something healthy to eat. Â I could not find anything in the house. Â So I decided to venture out to the store. Â There I found some nice fresh Haddock. Â From there the search was on. Â What to make. Â It has been extremely cold outside, so stew sounded fantastic. Â I looked around and discovered this super simple Portuguese stew recipe. Â It was extremely tasty and done in 20 minutes. Â If you are looking for a tasty yet healthy meal, this one is it.
Portuguese Fish Stew – (Adapted from Food Network)
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 tsp 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 chopped fresh cilantro
- Kosher salt and freshly ground pepper
- 1 to 1.5 pounds haddock, cut into 2-3 inch cubes
- 2 cups brown rice, cooked
- 4 slices crusty bread, toasted
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds.
Once the bay leaves start to permeate the air, add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
Cut the fish into 2-3 inch pieces and season with salt and pepper.
Add 1 cup water and reduce the heat to medium low. Nestle the pieces of fish among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
When the fish is opaque and cooked you are ready to eat.
Fill each bowl with the brown rice. Â Meanwhile toast the slices of bread in a 400 degree oven, until toasty.
Divide the stew among bowls. Â Serve with the bread and enjoy.
