Spanish fish stew
Serves 2
A delicious and comforting fish
stew with classic Spanish flavors that's surprisingly easy to make.
Serve with crusty bread or rice on the side.
3 tablespoons extra virgin olive
oil
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
HEAT 2 tablespoons of the oil in a
saucepan over medium heat. ADD the onion and cook for 3 minutes,
stirring occasionally. ADD the red pepper and cook for 5 minutes,
stirring occasionally. ADD the garlic and cook for two minutes. ADD
the tomatoes, wine, water, salt, pepper, oregano, paprika and tomato
paste. SIMMER, covered, for 10 minutes. ADD the fish, stir, and
simmer uncovered for 4 minutes. STIR in the parsley and the
remaining tablespoon of olive oil. SERVE with crusty bread or rice.
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