Portuguese Fish Stew



1 ½ lb. of skinless bass or grouper, cut into 1-2 inch chunks

3 tablespoons Chiquitita EVOO

2 bay leaves

¼ cup of white wine

½ cup of water

2 teaspoons of smoked paprika

1 thinly sliced small onion

1 small red bell pepper – thinly sliced

1 small green bell pepper – thinly sliced

2 med diced Roma tomatoes

1 finely chopped garlic clove

¼ cup of cilantro 

Kosher salt

Ground pepper



Heat 2 tablespoons of Chiquitita EVOO in a medium saucepan over medium-high heat, sauté onions, garlic and bell peppers, season with paprika, salt and pepper, add tomatoes and white wine, cover and cook vegetables until soft.  Reduce heat and add ½ cup of water. Season fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is cooked (5-7 min). 

Divide the stew among bowls. Drizzle with remaining EVOO and sprinkle cilantro – serve over rice or with toasted bread.