Fish Stew with Tomatoes

This Fish Stew with Tomatoes is a vibrant and hearty dish, combining fresh fish and ripe tomatoes in a savory broth. Perfect for a cozy dinner, it bursts with flavors that celebrate the essence of kosher American seafood cuisine.

Ingredients

• White fish fillets (like cod or halibut) - 300 grams
• Olive oil - 2 tablespoons
• Onion, chopped - 1 medium
• Garlic, minced - 2 cloves
• Red bell pepper, diced - 1 medium
• Carrot, diced - 1 medium
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 milliliters
• Fresh parsley, chopped - 2 tablespoons
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced red bell pepper and carrot, cooking for another 5 minutes until softened.
4. Stir in the canned diced tomatoes (with their juice), vegetable broth, paprika, salt, and black pepper. Bring to a gentle boil.
5. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
6. Cut the fish fillets into bite-sized pieces and gently add them to the pot.
7. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
8. Stir in the fresh parsley and lemon juice just before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, supporting muscle maintenance and repair.

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