Lemon and Tomato Fish Stew recipe
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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
Nutrition Info
- 444.6 caloriescarbohydrate: 48.1 gcholesterol: 40.7 mgfat: 17.6 gfiber: 4.3 gprotein: 18.8 gsaturatedFat: 5.6 gservingSize: -sodium: 402.2 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Lemon and Tomato Fish Stew
Directions
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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.