Portuguese Fish and Pasta Stew
Ingredients
- 600 gAtlantic cod (large cubes)
- 300 gDried pasta (elbows or macaroni type)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 pcRed bell pepper (small dice)
- 3 pcRound tomato (peeled and crushed)
- 150 mlDry white wine
- 800 mlMineral water
- 4 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pinchHot pepper d'Espelette
- 1 pcFresh cilantro (chopped)
- 1 pcFish stock (cube)
Method
A short, dense pasta stew where the cooking juices reduce to coat every piece. The fish remains pearly and the cilantro brings a bright freshness to the finish.
- 1
Heat olive oil in a sauté pan. Sweat the sliced onion, garlic, and pepper until tender. The onion should become translucent without browning.
- 2
Add crushed tomatoes, bay leaf, and chili. Deglaze with white wine, scraping the bottom to release the drippings. Let reduce by half to concentrate the flavors.
- 3
Add water (or stock). Bring to a boil, then add the pasta. Stir often so the starch thickens the juice. The pasta should absorb the liquid like a risotto.
- 4
When the pasta is nearly cooked, place the fish cubes on top. Cover. The fish is ready when it flakes into large pearly pieces under a fork.
- 5
Turn off the heat. Generously sprinkle with chopped fresh cilantro. The sauce should be smooth and coat the spoon.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish; it should remain tender and not completely crumble.
- If the mixture becomes too dry before the pasta is cooked, add a little boiling water.
- Use pasta with holes (macaroni, penne) so the sauce can get inside.
How long does this dish keep?
Keeps for 24 hours in the fridge. Reheat gently in a saucepan with a splash of water to loosen the sauce.
