Portuguese Fish Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 4 Tomatoes, diced
• 4 cups Fish stock
• 2 Potatoes, peeled and diced
• 1 pound White fish fillets, cut into chunks
• 1 teaspoon Paprika
• 1 Bay leaf
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Black pepper

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the diced onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
3. 3.Add the diced red bell pepper and cook for another 2 minutes.
4. 4.Stir in the diced tomatoes and cook for 5 minutes, until they start to break down.
5. 5.Pour in the fish stock and add the diced potatoes, paprika, and bay leaf. Season with salt and black pepper to taste.
6. 6.Bring the stew to a simmer and let it cook for about 15 minutes, until the potatoes are tender.
7. 7.Gently place the white fish chunks into the stew and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.Remove the bay leaf and sprinkle the stew with fresh parsley.
9. 9.Serve the Portuguese Fish Stew hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to use any firm white fish for this stew, such as cod, haddock, or halibut.
• chevron_rightFor an extra kick of flavor, you can add a pinch of crushed red pepper flakes.
• chevron_rightIf you prefer a thicker stew, you can mash some of the cooked potatoes into the broth.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.