Spanish fish stew
I've lived in New Zealand for over a decade now, but I'm still very much a proud Australian. So it's been devastating to watch from afar as the bushfires have raged out of control causing so much death and destruction.
The other day it really hit home just how bad it is over there. The sky here in New Zealand (nearly 1500 miles away from Australia) turned an eerie shade of orange during the day from bushfire smoke and dust that winds had carried across the ocean.
I'm thankful that most of my family live in Queensland in the north of Australia, where the fire damage is less extensive. But my sister, Robyn, lives in Sydney — so she hasn't been as fortunate. She told me that the smoke haze is "crazy". I can't even imagine. So if you'd like to join us in donating to the bushfire relief fund, here's the link.
With all the upsetting bushfire footage coming out of Australia, I've found myself naturally being drawn to comfort foods. For me, a hearty stew is among the best comfort foods. And this simple and delicious Spanish fish stew we made over the weekend was definitely no exception. We hope you enjoy it as much as we did.
1 red onion — finely chopped
1 red pepper — cut into bite-size pieces
3 cloves garlic — finely chopped
14 oz (400g) canned chopped tomatoes
½ cup red wine
¼ cup water
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon Spanish smoked paprika (or 1 teaspoon paprika)
1 tablespoon tomato paste
12 oz (340g) firm white fish (such as cod or snapper) — cut into bite-size pieces
1 tablespoon finely chopped flat-leaf parsley
