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Portuguese Fish Stew

INGREDIENTS FOR
75
g potatoes, Cyprus or Maris Piper
100
g tin of good chopped tomatoes
0.5
x tsp sundried tomato puree
0.75
x cloves of garlic, finely sliced
0.25
x red pepper, finely sliced
0.25
x large Spanish onion, sliced
125
ml Marigold vegetable stock
25
x ml white wine (not too dry)
0.5
x tbsp olive oil
1.5
x good quality anchovies
Few fronds of saffron
3
x black, Kalamata olives, de-stoned, sliced into rings
0.25
x Generous strip of orange peel
0.25
x Handful of flat leaf parsley
Sea salt
Freshly ground pepper
Sautee the sliced onions for 5 minutes in the olive oil in a large pan until translucent. Add the sliced garlic, sliced red pepper and chopped anchovies and continue cooking for a few minutes. Add the finely sliced potatoes and cook for a few more minutes. Add saffron, white wine, vegetable stock, chopped tomatoes, tomato puree, olives and orange peel and simmer for 20 minutes until potatoes are cooked and liquid reduced.

Ten minutes before serving, add the fish chunks and prawns and continue simmering with the lid on, turning over the fish to ensure the pieces are cooked. Add a generous amount of freshly ground pepper and sea salt if needed. Just before serving, sprinkle with chopped parsley and drizzle with olive oil. Serve with crusty bread and rocket salad.

This recipe was kindly supplied by David Ellis