Fish Stew, Algarve Style

Serves 4

  • 1,4 kg of fish (rascaço, grey bream, dogfish, frog-fish, gurnard, skate, etc.) ;
  • 600 grs of ripe tomatoes ;
  • 2 dl of olive oil ;
  • 300 grs of onions ;
  • 3 cloves of garlic ;
  • 1 green pepper ;
  • 1 dl of dry white wine ;
  • 1 bunch of parsley ;
  • 1 bay leaf ;
  • 400 grs of potatoes ;
  • 400 grs of cockles (amêijoas) ;
  • kitchen salt to taste ;
  • pepper to taste
  • water

Preparation :

Prepare the fish and wash it in water. Clean away the skin and tripe. Cut it up into small slices and season with salt.
Wash the cockles carefully, place them in a bowl and cover them with see water or, lacking this, drinking water seasoned with salt. Let the cockles open up and become rid of the sand that may exist next to the edible part. Wash them in cold water.
Slice up the onion, tomatoes and green pepper. Peel, wash and slice the potatoes.
Place the fish, onions, tomatoes, green pepper, potatoes, garlic, bay leaf and parsley in a pan in alternate layers. Finally place the cockles. Pour the white wine and a little water over the ingredients. Add the olive oil and pepper.
Correct the seasonings, cover the pan and cook over a low flame.

Hint: The fish should be very fresh and the edible part should be very firm.

Algarve Tourist Region

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