Thursday, December 13, 2012

Cold Weather calls for Spicy Fish Stew

Like the great Louis Armstrong once sang, “Baby Its Cold Outside” and when those temperatures drop, having something warm to eat is essential to avoiding getting sick. The thing is, you can only eat so many hot sandwiches and bowls of chicken noodle soup before you begin to go crazy. 

So here we go with a quick and easy recipe for a Fish Stew that should take you no more than 15 or 20 minutes from start to finish and will leave you feeling full and warm but still light on your feet and not in need of a nap.

(click read more for the Entire Recipe)

3 TBS extra-virgin olive oil
2 bay leaves
2 tsp Smoked Paprika
¼ tsp cayenne
pinch of chili powder
pinch of chili pepper flakes 

1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 14.5-oz can diced tomatoes
1 clove garlic, finely chopped
¼ cup chopped fresh cilantro
Kosher Salt & freshly ground pepper
1 ½ lbs skinless striped bass, tilapia or mahi mahi cut into 2-inch chunks
4 slices crusty bread, toasted

Heat 2 TBS olive oil in a medium saucepan over medium-high heat.
Add the bay leaves and paprika and cook, stirring, 30 seconds.
Add the onion, bell pepper, tomatoes, chili flakes, cayenne, chili powder, garlic and 2 TBS of the cilantro; season with salt and pepper.
Cover and cook until the vegetables are softened, about 10 minutes.
Add 1cup water and reduce the heat to medium low.
Season the fish with salt and pepper, & nestle the pieces among the vegetables in the pan.
Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
Divide the stew among bowls.
Drizzle with the remaining 1 TBS olive oil and sprinkle with the remaining 2 TBS cilantro.
Serve with the bread.

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