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I stumbled upon this Portuguese fish stew recipe during my travels, instantly falling in love with its vibrant flavors. Bursting with fresh seafood, colorful bell peppers, and aromatic spices, this hearty dish transports me back to coastal Portugal. Simple yet impressive, it's become my go-to for cozy dinners or when entertaining friends. Trust me, one spoonful of this stew will have you hooked! Let's dive into making this mouthwatering meal together.
Ingredients for Portuguese Fish Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors of other ingredients without overpowering them.
- Onion: Provides a savory base and sweetness to the stew, adding layers of flavor to the dish.
- Garlic: Infuses the stew with a robust aroma and taste, enhancing the overall savory profile of the dish.
- Red bell pepper: Brings a touch of sweetness and vibrant color to the stew, balancing out the flavors.
- Yellow bell pepper: Adds a pop of color and a slightly sweeter flavor to the stew, complementing the other ingredients.
- Canned tomatoes: Provides a rich and tangy base for the stew, adding depth and complexity to the overall flavor.
- Fish stock: Infuses the stew with a deep umami flavor and enhances the seafood taste of the dish.
- White fish fillets: The main star of the stew, the white fish fillets provide a delicate and flaky texture to the dish.
- Shrimp: Adds a sweet and briny flavor to the stew, complementing the white fish and enhancing the seafood medley.
- Paprika: Offers a subtle smokiness and mild heat to the stew, elevating the overall flavor profile of the dish.
- Fresh parsley: Adds a fresh and herbaceous note to the stew, brightening up the flavors and providing a finishing touch.
Read more: Portuguese Pork Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the delicate fish and shrimp.
- Chef's knife: Necessary for chopping the onion, garlic, and bell peppers to the desired size.
- Cutting board: Provides a safe and stable surface for chopping the vegetables and fish fillets.
Portuguese Fish Stew Recipe
A hearty and flavorful fish stew from Portugal, perfect for a cozy dinner.
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Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 400 g canned tomatoes diced
- 1 cup fish stock
- 500 g white fish fillets cut into chunks
- 200 g shrimp peeled and deveined
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley chopped
Read more: Portuguese Squid Stew
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
- Add the bell peppers and cook for another 5 minutes.
- Stir in the canned tomatoes and fish stock. Bring to a simmer.
- Add the fish fillets and shrimp. Cook until the fish is opaque and the shrimp are pink, about 10 minutes.
- Season with paprika, salt, and black pepper. Stir in the fresh parsley before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 150mgSodium: 800mgPotassium: 1200mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 80mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Portuguese Seafood Stew
Can You Make Portuguese Fish Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the fish and shrimp.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the fish and shrimp, and cook until seafood is cooked through.
Freezing Instructions
- Prepare the stew without adding the fish and shrimp.
- Allow the stew to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator, reheat, add the fish and shrimp, and cook until seafood is done.
Common Questions About Making Portuguese Fish Stew
FAQ:
Can I use different types of fish in this Portuguese fish stew recipe?
Yes, you can use a variety of white fish such as cod, haddock, or halibut.
How spicy is this dish with the paprika included?
The paprika adds a mild smoky flavor rather than heat, so it's not very spicy.
Can I substitute fresh tomatoes for canned tomatoes in this recipe?
Yes, you can use fresh tomatoes, but canned tomatoes are preferred for their consistency.
Is fish stock necessary, or can I use water instead?
Fish stock adds depth of flavor, but you can substitute with water if needed.
How long will this Portuguese fish stew keep in the refrigerator?
This stew can be stored in the refrigerator for up to 3 days.
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