Portuguese Fish Stew
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Portuguese Fish Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat the olive oil over medium heat.
- 2.Add the diced onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
- 3.Add the diced red bell pepper and cook for another 2 minutes.
- 4.Stir in the diced tomatoes and cook for 5 minutes, until they start to break down.
- 5.Pour in the fish stock and add the diced potatoes, paprika, and bay leaf. Season with salt and black pepper to taste.
- 6.Bring the stew to a simmer and let it cook for about 15 minutes, until the potatoes are tender.
- 7.Gently place the white fish chunks into the stew and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
- 8.Remove the bay leaf and sprinkle the stew with fresh parsley.
- 9.Serve the Portuguese Fish Stew hot and enjoy!
lightbulb_outline Tips
- Feel free to use any firm white fish for this stew, such as cod, haddock, or halibut.
- For an extra kick of flavor, you can add a pinch of crushed red pepper flakes.
- If you prefer a thicker stew, you can mash some of the cooked potatoes into the broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.