This hearty stew is easy to make and delicious. It’s filled with veggies, potatoes, shrimp, white fish, diced tomatoes and spices and goes perfectly with fresh bread. It’s Portugal’s official one-pot fish stew, created by the fisherman of Peniche (north of Lisbon) during the Age of Discovery in the 15th century. Many regions of Portugal, including the islands, have their own versions of this stew. Usually the variations consist of different spices or different types of fish or seafood, likely whatever was available that day. We highly recommend joining a food tour or cooking class on your next trip, they are both fun and informative. Check out the Expedia link below for actives and attractions and let the adventures begin!
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Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Ingredients:
- 1 Tablespoon of olive oil
- 1 large onion, diced
- 1 large bell pepper, sliced
- 2 large garlic cloves, chopped
- 1/4 teaspoon red chili flakes (optional if you like it spicy)
- 2 Tablespoons fresh cilantro stems, chopped
- 1 cup dry white wine
- 1 pinch of saffron (or turmeric if you don’t have the saffron, as it’s cheaper)
- 2 bay leaves
- 1 – 14oz (400g) can of tomatoes, with liquid
- 1 1/2 cups (350g) of potatoes, peeled and cut into 1-inch cubes
- 2 – 3 cups of fish stock
- 1/2 lb. (225g or 1 cup) large shrimp
- 1 lb. (450g or 2 cups) white fish, like haddock or cod
- A handful of fresh cilantro leaves, roughly chopped
Instructions:
1. Heat the olive oil in a large pot and sauté the onion and bell pepper for 4-5 mins over medium heat until slightly softened.
2. Stir in the garlic, red chili flakes (if using) and chopped cilantro stems and continue to cook for 1-2 mins.
3. Add the white wine, saffron (or turmeric), and bay leaves. Allow to bubble for 2-3 mins, until the liquid is reduced by about half.
4. Add the can of tomatoes and break them down with your spoon, then stir in the potatoes and fish stock.
5. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 mins.
6. Place the shrimp and fish on the top of the stew and push it gently into the stew, so they’re covered in liquid. Put the lid back on the pot and simmer for 6-8 mins until the fish is cooked through.
7. Sprinkle with freshly chopped cilantro. Serve it hot with your favourite bread and enjoy!!
Make it before you go or be inspired to make it once you’ve returned!
Check out our other Lisbon posts to help you plan an amazing trip to this beautiful city of Lisbon.
“Top Ten Experiences in Lisbon, Portugal ”
“How to Get the Most Out of Your Two-Day Visit to Lisbon, Portugal .”
“Tips and Recommendations: Helping You Create Your Perfect Journey to Lisbon, Portugal ”
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From Focus on the Journey
with Wild Meadow Studio,
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