Smoky Tomato Fish Stew
Written for six, because a stew this size is barely more work than a small one. Scaling down works perfectly; the only thing that changes is the pot.
Method
- Heat oil in a large pot over medium. Cook the onion and bell pepper 6 minutes, until softened.
- Add the garlic and smoked paprika and cook 45 seconds, stirring constantly - paprika scorches quickly and turns bitter.
- Add the tomatoes and broth, bring to a simmer, then add the sliced potatoes.
- Simmer 15-18 minutes, until the potatoes give easily to a knife. This is the step that decides the timing, so test rather than counting minutes.
- Season the broth well, then lower the fish fillets on top in a single layer and cover the pot.
- Poach 6-8 minutes over low heat, until the fish is opaque and flakes at 145 degrees F. Break it into large pieces, scatter with parsley, and serve with bread.
Stews scale more forgivingly than anything else on this site, because nothing needs to brown in a single layer. The one adjustment is simmering time: a larger pot takes longer to come up to temperature and the potatoes may need 3 to 5 minutes more. Judge by the potatoes, not the clock, and add the fish only once they are tender.
Add the fish last and keep the heat low. Fish poaches in minutes and falls apart if it is stirred or boiled, so everything else must be completely finished before it goes in.
*Approximately 390 calories per serving at any size. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.