LEMON AND TOMATO FISH STEW

Lemon and Tomato Fish Stew image

This stew is light enough for summer, yet it is very filling. This recipe is extremely versatile. You can add calamari, mussels, oysters, clams, or any kind of seafood that you enjoy, and exchange a few ingredients to make it your own.

Provided by sniggies04

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup brown rice
2 tablespoons olive oil
½ onion, chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
1 Hatch chile pepper, seeded and chopped
1 Roma tomato, chopped
1 ½ tablespoons tomato paste
1 cup chicken broth
½ cup white wine
2 bay leaves
1 tablespoon butter
2 salmon fillets
salt and ground black pepper to taste
¼ cup sour cream
1 tablespoon lemon juice, or to taste
1 bunch green onions, chopped

Steps:

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute.
Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces.
Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
Divide brown rice evenly between 4 bowls; ladle stew over rice.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 48.1 g, Cholesterol 40.7 mg, Fat 17.6 g, Fiber 4.3 g, Protein 18.8 g, SaturatedFat 5.6 g, Sodium 402.2 mg, Sugar 5 g