Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
The Portuguese fish soup carries the logic of coastal villages: make good use of the fish, scent the pot, and serve with bread.
It is lighter than a fish stew but maintains tomato, onion, bell pepper, and olive oil as the flavor base.
Ingredients
- 600 g of white fish fillets
- 1 sliced onion
- 2 chopped tomatoes
- 1/2 bell pepper in strips
- 2 cloves of garlic
- 1 bay leaf
- 80 ml of olive oil
- 1 liter of water or fish stock
- Parsley or cilantro
- Salt and pepper
Preparation Method
- Sauté onion, garlic, tomato, bell pepper, and bay leaf in olive oil.
- Add the stock and let it boil to reduce.
- Add the fish fillets and cook on low heat.
- Remove large bones if you want to serve it more conveniently.
- Adjust salt and pepper.
- Finish with fresh herbs and bread.
Tips from Empório Portugal
- Firm fish prevents the soup from being full of broken pieces.
- Cook on low heat after adding the fish.
- Stale bread absorbs the soup very well.
Possible Substitutions in Brazil
- Use hake, snapper, or seabass.
- Cilantro can be replaced with parsley for a milder flavor.
Pairing
Young white wine or lemonade. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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