Portuguese Fish Stew

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Portuguese Fish Stew
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Sauteuse
€285.00
SHOP NOW
3-ply Stainless Steel Sauteuse
Ingredients
Method

Ingredients

  • Oil, for frying
  • 1 large white onion, diced
  • 2 large garlic cloves, crushed
  • 1 tablespoon smoked paprika
  • 180ml white wine
  • 400g tin chopped tomatoes
  • 300ml fish or vegetable stock
  • 1 bay leaf
  • 300g potato, diced
  • 350-400g sustainably caught fish, we used pollock and salmon
  • 200g mixed frozen seafood
  • 6 skin-on king prawns
To Serve
  • Handful of parsley, roughly chopped
  • Handful of coriander, roughly chopped
  • Squeeze of lemon and grating of zest

  • Method

  • 1
    Place the 3-ply Stainless Steel Sauteuse over a medium heat. Add a tablespoon of oil and fry the onion for 4-5 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute ensuring the garlic does not burn.
  • 2
    Add the paprika and toast the spice for a minute, stirring continuously.
  • 3
    Pour in the white wine, chopped tomatoes and stock and add the bay leaf and bring to the boil.
  • 4
    Add the diced potatoes, put on the lid and cook for 10 minutes simmering gently.
  • 5
    Cut the fish into large chunks and submerge in the liquid. Put on the lid and allow to gently cook for 8-10 minutes.
  • 6
    Gently stir to avoid breaking up the fish too much and add the seafood. Return the lid and simmer for a further 5 minutes.
  • 7
    Remove the lid and nestle the prawns into the stew. Return the lid for a final 5 minutes of cooking until the prawns have turned from grey to bright pink.
  • 8
    To finish, gently stir through the freshly chopped parsley and coriander and a squeeze of lemon juice and a sprinkling of zest.
  • 9
    Serve with crusty bread for dipping.
  • 10
    Cook's Notes
  • 11
    This recipe is very versatile when it comes to what fish you can use. Just ensure the chunks are quite big so they don't disintegrate into the sauce.