Portuguese fish stew

Votes: 6

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 354, total fat 15 G., saturated fats G., proteins 34 G., carbohydrates 17 G., fiber G., cholesterol mg, sodium mg, sugar G.

Portuguese fish stew - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g striped bass, skinless, cut into 5 cm pieces
1 small green bell pepper, thinly sliced
1 can (410 g) diced tomatoes
3 tbsp. l. olive oil
2 bay leaves
2 tsp paprika (smoked or sweet)
1 onion, thinly sliced into half rings
1 finely chopped clove of garlic
1/4 cup chopped fresh cilantro
Salt and ground black pepper
4 slices of toasted crispy bread

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the bay leaves and paprika and cook, stirring, for 30 seconds. Add the onion, bell pepper, tomatoes, garlic, and 2 tablespoons cilantro, season with salt and pepper. Cover and cook until the vegetables are tender, about 10 minutes.
Add 1 cup water and reduce heat to medium-low. Season the fish with salt and pepper, then place the pieces in the pan between the vegetables. Cover and simmer until the fish is cooked through, 5-7 minutes.

Divide the stew among bowls. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining 2 tablespoons of cilantro. Serve with bread.

Categories:

recipe / Calorie content of prepared meals / Soups / Thick soups and stews / Food Network - recipes / Portuguese cuisine

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