Sardines & Chocolat

Ingredients

• 3 T extra-virgin olive oil
• 2 bay leaves
• 2 tsp La Dalia Hot Smoked Paprika
• 1 small onion, thinly sliced
• 1 small green pepper, thinly sliced
• 1 14.5oz can diced tomatoes
• 1 clove garlic, finely chopped
• 1/4 c cilantro
• kosher salt and freshly ground pepper
• 2 5-6oz filets halibut
• 10 large shrimp, peeled with tails intact

Directions

1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add the bay leaves 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.
2. Add 1 cup water and reduce the heat to medium-low. Season the fish with salt and pepper, then nestle the filets among the vegetables in the pan. Cover and simmer for 2 minutes. Add the shrimp, cover and simmer until the fish and shrimp are just cooked through, about 5-7 minutes.
3. Divide the stew into two large bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with crusty bread.

Recipe inspired by Food Network Kitchen