Portuguese Fish Stew

The other day I was looking for something healthy to eat.  I could not find anything in the house.  So I decided to venture out to the store.  There I found some nice fresh Haddock.  From there the search was on.  What to make.  It has been extremely cold outside, so stew sounded fantastic.  I looked around and discovered this super simple Portuguese stew recipe.  It was extremely tasty and done in 20 minutes.  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.  Meanwhile toast the slices of bread in a 400 degree oven, until toasty.

Divide the stew among bowls.  Serve with the bread and enjoy.