Portuguese Fish Stew
Portuguese Fish Stew is a gluten free and dairy free recipe with 6 servings. One serving contains 647 calories, 47g of protein, and 36g of fat. For $6.35 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works best as a main course, and is done in approximately 1 hour. This recipe from Food Republic has 563 fans. A mixture of chorizo sausage, savoy cabbage, white fish fillets, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Similar recipes are Portuguese Fish Stew, Portuguese-Style Fish Stew, and Fish Cakes, Portuguese-Style.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
7 ounces chorizo sausage (cooked or uncooked), skinned, and cut into chunks
2 tablespoons extra virgin olive oil
extra virgin olive oil and coarsely chopped cilantro, for serving
6 cups fish stock
2 pounds new potatoes, peeled and cut into 1/2 inch dice
3 ripe plum tomatoes
7 ounces Savoy cabbage, outer leaves removed
2 pounds mixed white fish fillets, skinned and cut into 1-inch pieces
1/2 cup white wine
Equipment:
pot
slotted spoon
bowl
sauce pan
Cooking instruction summary:
Directions: Bring a small pot of water to a boil. Meanwhile, core each tomato. When water is boiling, plunge tomatoes into the boiling for about 20 seconds. Remove with a slotted spoon, then put in a bowl of cold water. Slip skins off the tomatoes and coarsely chop.Slice the cabbage leaves into fine strands, discarding the tough central veins.Heat the olive oil in a large saucepan over medium heat. Add the chorizo and cook for a few minutes, stirring frequently, until lightly browned. Pour off the fat.Add the potatoes, stir and add the wine. Cook until wine is reduced by half.Add the chopped tomatoes and fish stock and bring to a boil. Skim off any surface foam, and then simmer over low heat for 15 minutes. Coarsely mash the potato and season to taste with salt.Add the cabbage, bring back to a boil and simmer for 5 minutes. Season the fish with salt and pepper, add it to the soup and poach for 5 minutes.Serve in warm bowls with a drizzle of olive oil and chopped fresh cilantro.
Step by step:
1. Bring a small pot of water to a boil. Meanwhile, core each tomato. When water is boiling, plunge tomatoes into the boiling for about 20 seconds.
2. Remove with a slotted spoon, then put in a bowl of cold water. Slip skins off the tomatoes and coarsely chop.Slice the cabbage leaves into fine strands, discarding the tough central veins.
3. Heat the olive oil in a large saucepan over medium heat.
4. Add the chorizo and cook for a few minutes, stirring frequently, until lightly browned.
5. Pour off the fat.
6. Add the potatoes, stir and add the wine. Cook until wine is reduced by half.
7. Add the chopped tomatoes and fish stock and bring to a boil. Skim off any surface foam, and then simmer over low heat for 15 minutes. Coarsely mash the potato and season to taste with salt.
8. Add the cabbage, bring back to a boil and simmer for 5 minutes. Season the fish with salt and pepper, add it to the soup and poach for 5 minutes.
9. Serve in warm bowls with a drizzle of olive oil and chopped fresh cilantro.
Nutrition Information:
covered percent of daily need
