Portuguese Fish Stew

fishstew
Who doesn’t love summer? The sun shines and the skies are blue. Well, I do live in Manchester so that isn’t always true but I do find that I gravitate towards lighter lunches and I found this recipes for fish stew tucked up in a cookbook my mum gave me.

Here’s my version of a traditional Portuguese fish stew.  The meal serves a hearty portion for 2 or as a starter for 4 people.  I’ve smart pointed it at 8 (as a main meal) so a nice meal if you’re watching your points.  I had it with crusty bread so added 6 sp.

Portuguese Fish Stew
Serves 2
savoury fish stew with onions and peppers
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. 2 bay leaves
  3. 2 teaspoons smoked paprika
  4. 1 onion, thinly sliced
  5. 1 green pepper, thinly sliced
  6. 1 tin chopped tomatoes
  7. 1 garlic clove
  8. 250 grams cod or hake (any white fish will do)
  9. crusty bread
Instructions
  1. Heat 3 tbs olive oil in a saucepan over medium-high heat.
  2. Add the bay leaves & paprika, 30 seconds.
  3. Add the onion, green pepper, tomatoes, garlic. Season with salt & pepper.
  4. Cover and cook until the vegetables are softened.
  5. Add 1 cup water, reduce the heat to medium low. Season the fish w/ salt & pepper, put the fish in the pan with the vegetables.
  6. Cover & simmer until the fish is just cooked, around 5 minutes.
  7. Serve with the bread.
Notes
  1. If the tomatoes are in a lot of sauce- strain them so that it's mostly just tomatoes. If you need use 2 tins of tomatoes.
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