3 tbsp olive oil
2 bay leaves
2 tsp paprika (smoked or sweet)
1 small onion, sliced thin
1 small green bell pepper, sliced thin
1 can (14 1/2-oz) diced tomatoes
1 garlic clove, finely chopped
1/4 cup chopped fresh cilantro
1 cup water
Salt and pepper to taste
1 1/2 lbs skinless striped bass, cut into 2-inch chunks
Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika; cook, stirring, about 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 veggies are softened, 8-10 minutes.
Add 1 cup water ; reduce heat to medium-low.
Season the fish with salt and pepper; nestle in among the veggies in the pan. Cover and simmer 5 to 7 minutes until the fish are cooked through.
Ladle stew into bowls and drizzle with the remaining olive oil and sprinkle the remaining cilantro over the stew.
Yield: 4 servings
Per serving: 17 g carbs to 34 g protein
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.