Lemon and Tomato Fish Stew

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 445 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes.

Step 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.

Step 5

Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions.

Step 6

Divide brown rice evenly between 4 bowls; ladle stew over rice.