Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Fish stew is a recipe from fishermen and coastal areas, made with the fish available on the day.
The pot is assembled in layers, allowing potatoes and vegetables to absorb the fish broth.
It is a flexible preparation but requires firm fish and good olive oil.
Ingredients
- 1 kg of firm fish fillets
- 700 g of sliced potatoes
- 2 onions
- 3 tomatoes
- 1 bell pepper
- 3 cloves of garlic
- 100 ml of olive oil
- 150 ml of white wine
- Bay leaf, parsley or cilantro
- Salt and pepper
Preparation Method
- Layer onions, potatoes, tomatoes, bell pepper, and fish.
- Season each layer with garlic, bay leaf, moderate salt, and pepper.
- Drizzle with olive oil and white wine.
- Cover and cook over medium heat without stirring too much.
- Shake the pot occasionally to avoid breaking the fish.
- Finish with fresh herbs.
Tips from Empório Portugal
- Mix firm textured fish.
- Do not stir with a spoon to avoid breaking apart.
- The broth should remain concentrated and fragrant.
Possible Substitutions in Brazil
- Use shark, seabass, yellow hake, or another firm fish available.
- Wine can be replaced with light broth, although it will change the flavor.
Pairing
Portuguese dry white wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is an editorial version from Empório Portugal inspired by Portuguese culinary tradition. There are regional and family variations, especially in seasonings, quantities, and preparation methods.
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