Portuguese Fish Stew

Name: Portuguese Fish Stew
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 brown onions, finely chopped; 1 red pepper, diced; Small bunch fresh coriander, stalks chopped, leaves picked; 1 small red chilli, chopped; 3 garlic cloves, chopped; 400ml dry white wine; Good pinch of saffron; 1 bay leaf; 300g potatoes, sliced; 400g tin plum tomatoes; 600g cod fillets, cut into chunks; 300g squid, cleaned and cut into rings; 8 tiger or king prawns; 500g fresh clams, cleaned; 500g fresh mussels, scrubbed and debearded; 1 French baguette, sliced and toasted

A fragrant coastal medley of cod, squid, king prawns, and shellfish in rich saffron broth.

55 min serves 4 Medium Watch

Ingredients

2 brown onions, finely chopped3 pack

1 red pepper, diced1 each

Small bunch fresh coriander, stalks chopped, leaves picked30g

1 small red chilli, chopped50g

3 garlic cloves, chopped3 pack

400ml dry white wine750ml

Good pinch of saffron0.4g

1 bay leaf5g

300g potatoes, sliced1kg

400g tin plum tomatoes400g

600g cod fillets, cut into chunks600g

300g squid, cleaned and cut into rings300g

8 tiger or king prawns180g

500g fresh clams, cleaned500g

500g fresh mussels, scrubbed and debearded500g

1 French baguette, sliced and toasted1 loaf

Method

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £22.58 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£35.40 est. · serves 4

Ingredients

2 brown onions, finely chopped3 pack

1 red pepper, diced1 each

Small bunch fresh coriander, stalks chopped, leaves picked30g

1 small red chilli, chopped50g

3 garlic cloves, chopped3 pack

400ml dry white wine750ml

Good pinch of saffron0.4g

1 bay leaf5g

300g potatoes, sliced1kg

400g tin plum tomatoes400g

600g cod fillets, cut into chunks600g

300g squid, cleaned and cut into rings300g

8 tiger or king prawns180g

500g fresh clams, cleaned500g

500g fresh mussels, scrubbed and debearded500g

1 French baguette, sliced and toasted1 loaf

Method

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.

Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.

Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.