Lemon And Tomato Fish Stew Recipe

Name: Lemon And Tomato Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 tablespoons olive oil; 1/2 onion, chopped; 1 stalk celery, finely chopped; 4 cloves garlic, chopped; 1 Hatch chile pepper, seeded and chopped; 1 Roma tomato, chopped; 1 1/2 tablespoons tomato paste; 1 cup chicken broth; 1/2 cup white wine; 2 bay leaves; 1 tablespoon butter; 2 salmon fillets; salt and ground black pepper to taste; 1/4 cup sour cream; 1 tablespoon lemon juice, or to taste; 1 bunch green onions, chopped

Servings: persons

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

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.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup brown rice, 2 tablespoons olive oil, 1/2 onion, chopped, 1 stalk celery, finely chopped, and more.

Yes, Lemon And Tomato Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon And Tomato Fish Stew

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