directions

1. Infuse the Oil: Set a medium saucepan over medium-high heat and add 2 tablespoons of olive oil. Toss in the bay leaves and paprika, stirring for about 30 seconds until the spices become fragrant.
   
2. Sauté the Aromatics: Stir in the onion, bell pepper, tomatoes, garlic, and half of the cilantro. Add a pinch of salt and pepper, then cover the pot. Let the mixture sweat for roughly 10 minutes, or until the vegetables are tender.
3. Prepare the Base: Pour in the water and turn the heat down to medium-low to bring the liquid to a gentle simmer.
4. Poach the Fish: Lightly season your fish pieces with salt and pepper. Carefully tuck them into the vegetable mixture, cover the pan, and simmer for 5 to 7 minutes until the fish is opaque and flakes easily.
5. Garnish and Serve: Ladle the stew into deep bowls. Finish each serving with a drizzle of the remaining olive oil and a scatter of fresh cilantro. Serve warm with plenty of bread for dipping.
   

*Tip

Where to find these ingredients?

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