Lemon And Tomato Fish Stew

  1. 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.
  2. 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.
  3. Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.
  4. 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.
  5. Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.
  6. Divide brown rice evenly between 4 bowls; ladle stew over rice.

brown rice, olive oil, onion, celery, garlic, chile pepper, tomato, tomato paste, chicken broth, white wine, bay leaves, butter, salmon, salt, sour cream, lemon juice, green onions

Taken from www.allrecipes.com/recipe/255485/lemon-and-tomato-fish-stew/ (may not work)

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