Recipe by Veronica Foods
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
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.