Portuguese fish stew

Ingredients:

• 700 g striped bass, skinless, cut into 5 cm pieces
• 1 small green bell pepper, thinly sliced
• 1 can (410 g) diced tomatoes
• 3 tbsp. l. olive oil
• 2 bay leaves
• 2 tsp paprika (smoked or sweet)
• 1 onion, thinly sliced ​​into half rings
• 1 finely chopped clove of garlic
• 1/4 cup chopped fresh cilantro
• Salt and ground black pepper
• 4 slices of toasted crispy bread

Preparation:

1. In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the bay leaves and paprika and cook, stirring, for 30 seconds. Add the onion, bell pepper, tomatoes, garlic, and 2 tablespoons cilantro, season with salt and pepper. Cover and cook until the vegetables are tender, about 10 minutes.
2. Add 1 cup water and reduce heat to medium-low. Season the fish with salt and pepper, then place the pieces in the pan between the vegetables. Cover and simmer until the fish is cooked through, 5-7 minutes.
   
   Divide the stew among bowls. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining 2 tablespoons of cilantro. Serve with bread.