We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

portuguese fish stew
portuguese fish stew

portuguese fish stew
Once upon a time, along the sun-kissed shores of Portugal, there lived a fisherman named Miguel. Miguel was known far and wide for his skill in navigating the azure waters of the Atlantic Ocean and for his deep connection to the sea.…
portuguese fish stew
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    item
     red bell pepper, diced
  • 1
    item
     green bell pepper, diced
  • 2
    item
     tomatoes, diced
  • 120
    ml
     dry white wine
  • 960
    ml
     fish or seafood stock
  • 1
    tsp
     paprika
  • 0.5
    tsp
     ground cumin
  • 1
    item
     bay leaf
  • 1
    lb
     firm white fish fillets, such as cod or haddock, cut into chunks
  • 0.5
    lb
     large shrimp, peeled and deveined
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     crusty bread, for serving
  • 1
    item
     serving suggestions
  • 1
    item
     common variations
  • 1
    item
     add diced potatoes or chorizo sausage for extra heartiness and flavor
  • 1
    item
     incorporate mussels or clams for a seafood medley stew
portuguese fish stew
Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
  2. Add diced red and green bell peppers to the pot. Cook until peppers are slightly softened, about 3 minutes.
  3. Stir in diced tomatoes, dry white wine, fish or seafood stock, paprika, ground cumin, and bay leaf. Bring to a simmer and let it cook for 10 minutes.
  4. Add the chunks of fish fillets and shrimp to the pot. Simmer gently until the fish is cooked through and the shrimp turns pink, about 5-7 minutes.
  5. Season with salt and pepper to taste.
  6. Remove the bay leaf from the stew. Ladle the Portuguese Fish Stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    item
     red bell pepper, diced
  • 1
    item
     green bell pepper, diced
  • 2
    item
     tomatoes, diced
  • 120
    ml
     dry white wine
  • 960
    ml
     fish or seafood stock
  • 1
    tsp
     paprika
  • 0.5
    tsp
     ground cumin
  • 1
    item
     bay leaf
  • 1
    lb
     firm white fish fillets, such as cod or haddock, cut into chunks
  • 0.5
    lb
     large shrimp, peeled and deveined
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     crusty bread, for serving
  • 1
    item
     serving suggestions
  • 1
    item
     common variations
  • 1
    item
     add diced potatoes or chorizo sausage for extra heartiness and flavor
  • 1
    item
     incorporate mussels or clams for a seafood medley stew
1
Servings
0

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes.

Add diced red and green bell peppers to the pot. Cook until peppers are slightly softened, about 3 minutes.

Stir in diced tomatoes, dry white wine, fish or seafood stock, paprika, ground cumin, and bay leaf. Bring to a simmer and let it cook for 10 minutes.

Add the chunks of fish fillets and shrimp to the pot. Simmer gently until the fish is cooked through and the shrimp turns pink, about 5-7 minutes.

Season with salt and pepper to taste.

Remove the bay leaf from the stew. Ladle the Portuguese Fish Stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread.

Contact About
Privacy Policy Terms of Service Sitemap