Leftover fish pieces are layered with potato, tomato and onion, drizzled with olive oil and slow-cooked to make the hearty fish stew of the Portuguese coast. The long, gentle simmer lets the fish release its juices fully into the vegetables.
Layer the onion rings on the bottom of a wide pot, followed by the potato and tomato slices.
Place the leftover fish pieces on top of the vegetables and add the bay leaf.
Drizzle the olive oil evenly over all the layers.
Cover the pot and simmer over low heat for 60 minutes without stirring.
Do not stir while cooking, or the fish pieces may fall apart; gently shaking the pot is enough. Allergens: contains fish.
Use whatever leftover fish you have on hand; a mix of types gives the stew a richer flavour.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.