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Portuguese-Style Fish Stew

This is super easy, yummy, and fresh!

Prep time:

15 minutes

Cook time:

15 minutes


3T UP EVOO Robust, like Picual
2 Bay Leaves
2 tsp Paprika (smoked or sweet)
1 small Onion, thinly sliced
1 small Green Bell Pepper, thinly sliced
1 14.5 oz can diced Tomatoes
1 clove Garlic, finely chopped
1/4 cup chopped fesh Cilantro
1 1/2 pounds Skinless Striped Bass, cut into 2-inch chunks
4 slices Crusty Bread, toasted


  1. Heat 2T EVOO in medium saucepan over med-high heat. Add bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 T of the cilantro; season with salt and pepper. Cover and cook until the veggies are softened, about 10 mins.
  2. Add one cup water and reduce the heat to medium low. Season fish with salt and pepper, then nestle the pieces among the veggies in the pan. cover and simmer until the fish is just cooked through, 5-7 minutes.
  3. Divide among bowls. Drizzle with remaining EVOO and sprinkle with remaining cilantro. Serve with warm bread.