This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.
- 29.58 ml olive oil
- 3 onions, cut in half then sliced thin
- 2 red peppers, sliced thin
- 3 garlic cloves, minced
- 283.49 g potatoes, peeled and sliced in 1/2 inch slices
- 4 tomatoes, coarsely chopped
- 354.88 ml dry white wine
- 946.36 ml vegetable broth (optional)
- 2 bay leaves
- 4 black peppercorns
- 0.25 ml saffron
- 453.59 g swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
- 453.59 g haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
- 16 large shrimp, peeled tails intact
- 16 mussels
- 16 clams
- fresh cilantro (to garnish)
- 1 garlic clove, peeled and halved
- 1 baguette, sliced on the diagonal and toasted
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
- Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
made it for dinner. Everyone loved it. Reminded me of Portugal
Greetings from Portugal, congratulation on your receipe, its exactly the way I always do it, for the exception of the veggie broth, we very rare add that and if so just about 1cup will do just fine. The fresh cilantro just gives it the perfect touch. Nice to see others enjoying our Portuguese food!! Thank you for posting.
I have been making a lot of food lately using recipes from this site, and, while most dishes were good, I did not feel compell to write a review until now. This is absolutely amazing and so easy to make too. I didn't even know there was such a thing as Portuguese fish stew until today. I saw your recipe and checked my fridge. I had shrimp and two packages of frozen white fish. I didn't have sfarron but I had turmeric powder. Made this dish under an hour and it pleased everyone in the family--including a picky mother who usually eats nothing besides Vietnamese food. Thank you so much for posting this recipe!