Stew, Algarve Style
kg of fish (rascaço, grey bream, dogfish, frog-fish,
gurnard, skate, etc.) ;
grs of ripe tomatoes ;
dl of olive oil ;
grs of onions ;
cloves of garlic ;
green pepper ;
dl of dry white wine ;
bunch of parsley ;
bay leaf ;
grs of potatoes ;
grs of cockles (amêijoas) ;
salt to taste ;
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
Correct the seasonings, cover the pan and cook over
a low flame.
The fish should be very fresh and the edible part
should be very firm.
back to list