Portugal: Fish Stew
27
Ingredients
| ½ | pound |
fish
whatever available or shellfish |
|
| 2 | pinch |
salt
|
* |
| 4 | tablespoons |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 8 | each |
tomatoes
peeled and chopped |
|
| 1 | each |
green bell peppers
seeded and chopped |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 1 | pinch |
nutmeg
|
* |
| ½ | teaspoon |
allspice
ground |
* |
| 1 | Glass |
white wine
dry |
* |
| 1 | Handful |
cilantro
chopped |
* |
| 4 | slices |
bread
with crusts cut off |
Directions
Clean the fish and cut into fairly small pieces, removing as many bones as possible.
Sprinkle the salt over the fish and leave while you make the following sauce.
Heat 2 to 3 tablespoon of the oil in a saucepan and stir in the onions, tomatoes and pepper.
Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri-piri sauce.
Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat.
Lightly oil the bottom of a shallow, ovenproof dish (preferably earthenware).
Put in a layer of fish followed by a layer of sauce and sprinkle with coriander.
Continue with these layers until the ingredients are used up.
Cover the top of with the bread and sprikle well with the remaining oil or dot with a little butter.
Cook in a pre-heated oven at 350℉ (180℃). for about 30 minutes or until the fish is tender.
Serve with boiled or sliced and fried potatoes, bread and a slad to make a substantial main meal.
Nutrition Facts
Serving Size 435g (15.3 oz)
