Portuguese Fish Stew Recipe

Name: Portuguese Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 lbs mixed fresh fish; salt; 200 ml olive oil; 6 red onions, sliced thinly; 8 garlic cloves, chopped; ½ cup parsley, chopped; 2 kg tomatoes, peeled, seeded and cut into small pieces; 1 dash vinegar; 8 black peppercorns; 1 dash piri-piri or 1 dash hot sauce; 2 fresh chili peppers, seeded and chopped; 2 bay leaves; freshly grated nutmeg; 3 green peppers, seeded and cut into strips; 25 g butter; 12 slices bread, cut 1 inch thick

Servings: persons

10 lbs mixed fresh fish
salt
200 ml olive oil
6 red onions, sliced thinly
8 garlic cloves, chopped
½ cup parsley, chopped
2 kg tomatoes, peeled, seeded and cut into small pieces
1 dash vinegar
8 black peppercorns
1 dash piri-piri or 1 dash hot sauce
2 fresh chili peppers, seeded and chopped
2 bay leaves
freshly grated nutmeg
3 green peppers, seeded and cut into strips
25 g butter
12 slices bread, cut 1 inch thick

1
Trim and clean the fish and salt slightly.
2
Set aside.
3
Pour the olive oil into a large flameproof casserole.
4
Heat, then add the onions and brown.
5
Add the garlic, parsley, chillies and bay leaves, then add the tomatoes and vinegar.
6
Stew for a while, stirring occasionally.
7
Do not allow the ingredients to burn and stick.
8
Pour over a little water and add the peppercorns, piri piri sauce, salt and nutmeg to taste.
9
Bring to the boil.
10
Meanwhile, rinse the fish to remove the excess salt.
11
Cut into slices.
12
Add the fish to the stew in layers, with the tougher fish at the bottom.
13
Layer the strips of green pepper between each layer of fish.
14
Spread the butter over the bread.
15
Place the bread over the top of the dish.
16
Cover and cook over a low heat, shaking the casserole from time to time to prevent sticking; do not uncover.
17
When the contents begin to boil, and the liquid has soaked and covered the bread completely, the dish is ready to serve.
18
Place a slice of bread on each plate and ladle over the rest of the stew.

1051

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 lbs mixed fresh fish, salt, 200 ml olive oil, 6 red onions, sliced thinly, and more.

Yes, Portuguese Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portuguese Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions