Lemon And Tomato Fish Stew

1. 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. 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. 3

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

4. 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. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.