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
- In a large dutch oven or heavy bottom pot, heat oil over medium heat.
- Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes.
- Add tomatoes and their juices.
- Cook until tomatoes soften, about 4 minutes.
- Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
- Add the fish stock, saffron, a pinch of ground clove, smoked paprika, salt, pepper, bay leaves and fresh thyme.
- Add potatoes and bring to a boil.
- Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
- 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.
- Turn heat off.
- Taste broth.
- Adjust salt, adding more if necessary.
- Garnish with fresh torn parsley leaves, lemon wedges, chilli flakes and crusty bread.
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