We recently purchased this digital steamer, and have been using the heck out of it.
Hard boiled eggs? Check!
Steamed veggies? Check!
Steamed fish? Check!
I love that I can literally set it and forget it. Once the timer goes off, it'll just keep warm. So much better than using the oven! Not to mention, steaming fish and veggies is super easy, efficient, and healthy.
When we want to let the steamer rest for a bit, we opt to make this fish stew. Although the word "stew" is usually synonymous with long hours of cooking, this dish can be prepare on a weeknight, and is still healthy and full of flavor. You start out by sauteeing the veggies until soft, then add in the liquids and fish, cover, and voila- done! Healthy, easy, and quick are exactly what I love about this recipe.
- 2-3 Tbsp olive oil
- 2 bay leaves
- 2 tsp paprika (smoked or sweet)
- 1 small onion, chopped
- 1 small green pepper, chopped (roughly the same size as the chopped onions)
- 1 clove garlic, minced
- 14.5-oz can of diced tomatoes, undrained
- 1/8 tsp crushed red pepper
- 1/4 cup chopped cilantro, divided
- 1 cup water
- Kosher salt and freshly ground pepper
- 1-1/2 lb white, flaky fish (we use tilapia), cut into large bite-sized chunks
- Crusty bread (optional)
- Heat the olive oil in a medium saucepan over medium heat. Add the bay leaves and paprika and cook, stirring, for 30 seconds.
- Add the onion and bell peppers to the saucepan, and saute the vegetables until soft (5-10 minutes).
- Once softened, add the garlic and saute for 30 seconds.
- Add the diced tomatoes with juice, crushed red pepper, 1/2 of the cilantro, salt, and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add the water and reduce the heat to medium low.
- Season the fish with salt and pepper, then nestle the pieces among the vegetables in the saucepan. Cover and simmer until the dish is just cooked through, 5-7 minutes.
- Top the stew with the remaining cilantro, and serve.
Yield: 4 servings
Source: Adapted from Food Network