Portuguese Fish Stew

How to make a Portuguese Fish Stew.

Ingredients: Serves 4

  • 1 lb potatoes, cut into 1-inch cubes
  • 1.5 lbs fish fillets- (boneless, skinless) cut into 1 1/2-inch pieces.
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 2 tomatoes, diced
  • 1/4 cup white wine
  • 4 cups fish stock
  • large pinch saffron, crumbled
  • 1/8 teaspoon ground clove
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1–2 tablespoons fresh thyme


  1. In a large dutch oven or heavy bottom pot, heat oil over medium heat.
  2. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes.
  3. Add tomatoes and their juices.
  4. Cook until tomatoes soften, about 4 minutes.
  5. Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
  6. Add the fish stock, saffron, a pinch of ground clove, smoked paprika, salt, pepper, bay leaves and fresh thyme.
  7. Add potatoes and bring to a boil.
  8. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
  9. Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through for about 3-4 minutes.
  10. Turn heat off.
  11. Taste broth.
  12. Adjust salt, adding more if necessary.
  13. Garnish with fresh torn parsley leaves, lemon wedges, chilli flakes and crusty bread.
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