Portuguese Fish Stew
Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat, sauté onions, garlic and bell peppers.
Season with paprika, salt and pepper, add tomatoes and white wine, cover and cook vegetables until soft.
Reduce heat and add 1/2 cup of water.
Season fish with salt and pepper, then nestle the pieces among the vegetables in the pan.
Cover and simmer until the fish is cooked (5-7 min).
Divide the stew among bowls.
Drizzle with remaining EVOO and sprinkle cilantro – serve over rice or with toasted bread.