Summertime calls for lighter fare. If you are tired of fried and baked fish dishes, give this flavorful stew a taste. It is my updated Portuguese fish dish with flavorful elements of flavor that excite the taste buds.
3 Tablespoons olive oil
1 large onion, cut lengthwise in thin slices
2 cups chopped, seeded tomatoes
1 bay leaf
3 garlic cloves, finely chopped
2 tablespoons finely chopped parsley, divided
2 tablespoons finely chopped cilantro, divided
1 generous teaspoon sweet paprika
pinch crushed dried chili pepper
1/2 cup white wine
1 cup clam stock, fresh or bottled
3 cups fish stock or water
1/2 cup, 1/2-inch diced boiling potato
1/2 cup rice
Salt to taste, as needed
White ground pepper, as needed
1 1/2 pounds fresh cod loin, scrod or other firm white fish
1/2 pound shelled and deveined shrimp (optional)
1/2 pound scallops (optional)
- Heat the olive oil in a 5-quart soup pot until hot but not smoking. Add the onions and saute over medium-high heat until glassy. Mix in the tomatoes, garlic, 1/2 of the parsley, 1/2 half of the cilantro, paprika and chili pepper. Cover and simmer over medium heat just until the tomatoes are married with the onions.
- Pour in the wine, simmer one minute then add clam stock with the fish stock or water. Add the potato, cover and bring to a boil over medium-high heat. When boiling, reduce the heat to medium and simmer until the potato pieces are almost done.
- Add the rice, salt and pepper. Stir. Recover and simmer for 1o minutes. Add the fish, simmer 2 minutes then if using, mix in the shrimp and scallops. Continue cooking for 5 minutes more. Adjust seasoning to taste. Ladle into bowls and garnish with remaining chopped parsley and cilantro.