Who doesn’t love summer? The sun shines and the skies are blue. Well, I do live in Manchester so that isn’t always true but I do find that I gravitate towards lighter lunches and I found this recipes for fish stew tucked up in a cookbook my mum gave me.
Here’s my version of a traditional Portuguese fish stew. The meal serves a hearty portion for 2 or as a starter for 4 people. I’ve smart pointed it at 8 (as a main meal) so a nice meal if you’re watching your points. I had it with crusty bread so added 6 sp.
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 tin chopped tomatoes
- 1 garlic clove
- 250 grams cod or hake (any white fish will do)
- crusty bread
- Heat 3 tbs olive oil in a saucepan over medium-high heat.
- Add the bay leaves & paprika, 30 seconds.
- Add the onion, green pepper, tomatoes, garlic. Season with salt & pepper.
- Cover and cook until the vegetables are softened.
- Add 1 cup water, reduce the heat to medium low. Season the fish w/ salt & pepper, put the fish in the pan with the vegetables.
- Cover & simmer until the fish is just cooked, around 5 minutes.
- Serve with the bread.
- If the tomatoes are in a lot of sauce- strain them so that it's mostly just tomatoes. If you need use 2 tins of tomatoes.