Portuguese-Style Fish Stew


  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoons paprika (smoked or sweet)
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 14.5-ounce can diced tomatoes
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
  • 4 slices crusty bread, toasted


Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.

Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.

Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

Roasted Garlic And Herb Hummus

  • 2 cans chick peas, drained
  • ½ c to ¾ c of extra virgin olive oil
  • 2 heads of roasted garlic
  • 2 Tblsp of fresh parsley
  • 2 Tblsp of fresh chives
  • 2 Tblsp of fresh thyme
  • 2 Tblsp of fresh rosemary
  • Juice from half of a lemon
  • Salt and pepper to taste
  1. Put the chick peas and garlic in the work bowl a food processor.
  2. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed.
  3. Chop rosemary, thyme, parsley, chives.
  4. Add to food processor with lemon juice, and pulse again until combined.
  5. With the motor running, slowly add the olive oil until emulsified.
  6. Season with salt and pepper, to taste.
  7. Transfer to a small bowl.

Chipotle Hummus

  • 1 cup chick-peas (canned) drained
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic clove chopped
  • 1 chipotle chile (canned) seeded & chopped
  • 1/2 tsp cumin to taste
  • 1/2 tsp salt
  • 1/4 cup cilantro chopped
  1. In a food processor combine the chickpeas, lemon juice, olive oil, garlic, chipotle chile, cumin, and salt
  2. Pulse until smooth. Add a small quantity of water if it is needed.
  3. Remove to a serving bowl and stir in the cilantro.

Blue Cheese Dip

  • 1/4 c. Cottage Cheese
  • 3 T. Blue Cheese Crumbles
  • 4 oz. Cream Cheese, cut into cubes
  • 2 T. Fat Free Evaporated Skim Milk
  • 2 slices Bacon, cooked, drained and crumbled
  • 1 Green Onion, chopped (green part only)
  • Crackers

1.  Blend cottage cheese in mini food processor or blender until smooth.

2.  Spoon into a microwave-safe, 4-cup bowl. Add blue cheese, cream cheese and evaporated milk.

3.  Microwave on high for 1 to 2 minutes or until cheese is melted and mixture is heated through, stirring midway through cooking. (If mixture is lumpy, return to mini processor or blender and blend until smooth.)

4.  Pour into a small 1 cup crock or bowl and garnish with bacon and green onions.

Serve warm with crackers.

Pesto Green Beans

  • 2 cloves garlic, minced
  • 2 tsp olive oil, divided
  • 1/4 C water
  • 24 oz petite (or regular) frozen green beans
  • 20 lg fresh basil leaves, gently torn
  • 1/3 C blanched slivered almonds, toasted
  • 1 tsp cider vinegar


Put garlic and 1 teaspoon of the oil in large pot and cook over medium heat until just beginning to turn golden brown, about 2 minutes.
Add water and beans, cover, and cook, stirring occasionally, until heated through, about 10 minutes.
Place 1 cup of the beans in small food processor along with basil, almonds, and vinegar. Pulse until mixture is thoroughly chopped and sticks together. Stir in remaining 1 teaspoon oil.

Stir pureed mixture into remaining beans to coat. Season with salt and freshly ground black pepper to taste.

I used a little more olive oil than this called for because I thought it looked a little dry