Thursday, April 8, 2010

Fish Stew

Simple, spicy, satisfying. That's how I'd describe this easy, low fat stew. I made a big batch and had it for lunch several times last week, and now that it's gone ... well I kinda miss it. The green olives provide a nice tangy element of surprise and the smoked paprika lend some subtle heat. The flavors of the stew are pulled from Spanish influences and took the humble (bland?) tilapia and transformed it into something exciting!
Spanish style fish stew

28 oz fire roasted tomatoes, pureed
1 medium yellow onion
5 cloves garlic
1 Tbsp turmeric
1 Tbsp smoked paprika
1 Tbsp Italian herb blend
4 tilapia fillets cut into 2" chunks
2 bay leaves
2 cups low sodium chicken stock
1 cup green olives (optional)
2 cups cooked yellow rice
fruity extra virgin olive oil, diced avocado, sliced lime (optional)

Puree the tomatoes and transfer to a large soup pot. Add onions, garlic, herbs and spices and stock and stir together over medium heat. Bring up to a simmer and submerge the fish into the soup base. Cook gently for 15 minutes or until fish is thoroughly cooked but not falling apart (stir as little as possible during the cooking so as not to break up the fish). Gently fold in cooked rice and olives and heat through. Finish soup by garnishing bowls with a drizzle of flavorful olive oil, diced avocado and/or a wedge of lime.