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Traditional Fish Stew
Traditional Fish Stew

Traditional Fish Stew

with monkfish, ray, black scabbard, potatoes, tomatoes, peppers and white wine

Created by the hand of fishermen, the fish stew is one of those unavoidable dishes of Portuguese gastronomy. The simplicity of the ingredients translates into a complex, rich flavor that has delighted many families in our country for generations.

Patrícia Borges

By Patrícia Borges

Fish For 4 people For 2 people Mediterranean

60 min

601 kcal

4 doses

Easy

Ingredients
Black Ribbon Fish Slice

400 gr
Cooking White Wine

100 mL
Dried Bay Leaf

to taste
Fresh Parsley

50 gr
Garlic

4 cloves
Green Pepper

1 uni
Monkfish Slice

400 gr
Red Pepper

1 uni
Streak Slice

400 gr
Tomato

3 uni
Tomato Sauce

2 Tbsp
White Onion

3 uni
White Potato

800 gr
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Ground Chili (optional)

to taste
Olive Oil

200 mL
Sea Salt

to taste
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

601 kcal

2,515 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Add the monkfish, grouper and black scabbard fish, cut them into slices and season with coarse salt. Reserve (optionally about 30 min).

02

In a large saucepan, place the olive oil, the thickly sliced onions, the sliced garlic, the julienne peppers, the diced tomatoes and the bay leaf.

03

On top of the previous layer, arrange the sliced potatoes and finally the fish (you can also add 2 razors and 2 sardines cut in half - optional).

04

Season with salt, pepper and ground chilli or chilli peppers (optional).

05

Repeat the layers. Before taking the pan to a low heat, place the tomato pulp and parsley on top.

06

Always cook with the pan covered. When the stew is half done, add the white wine.

07

Once the potatoes are cooked, turn off the heat and you're ready to serve.