Portuguese Fish Stew
Ingredients
- 600 gMonkfish (in chunks)
- 600 gEuropean hake (in steaks)
- 400 gGurnard (cleaned and halved)
- 800 gPotato (in 1cm rounds)
- 2 pcYellow onion (in rings)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 4 pcRound tomato (in wedges)
- 3 pcGarlic (minced)
- 200 mlDry white wine
- 5 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 2 pcBay leaf
- 1 pcHot chili pepper (finely sliced)
- 1 pinchGray sea salt
- 1 pcParsley (chopped)
- 400 mlFish stock
Method
A rustic stew where monkfish and rockfish soak up the juices of peppers and tomatoes. The broth is concentrated, silky, and scented with bay leaf, featuring potatoes that melt at the touch of a fork.
- 1
Slice the onions into rings, cut the peppers into strips and the tomatoes into wedges. Peel the potatoes and slice them into 1cm thick rounds. Cut the fish into even chunks for uniform cooking.
- 2
In a large heavy-bottomed pot, pour a generous drizzle of olive oil. Arrange the ingredients in successive layers: onions, peppers, potatoes, then the fish. Repeat until all ingredients are used, finishing with a layer of tomatoes.
- 3
Add minced garlic, bay leaf, paprika, and chili. Pour in the dry white wine and fish stock. The liquid should not fully cover the ingredients; it should just reach the top layer.
- 4
Cover tightly and bring to a boil. Reduce heat and simmer gently. Never stir with a spoon; simply shake the pot occasionally. It is ready when the potatoes are tender and the fish flakes easily.
Frequently asked questions
How do you get this dish right?
- Never stir the dish with a spoon, or you'll break the delicate fish flesh. Shake the pot by the handles instead.
- Fish choice is key: mix firm-fleshed fish (monkfish) with more delicate varieties for a range of textures.
How long does this dish keep?
Keep refrigerated for up to 24 hours. Reheat very gently, covered, to avoid overcooking the fish.
