Portugese fish Stew
For 2-3 servings
- Fish bones or shellfish shells for stock
- A mixture of fish and some shellfish
- Celery and/or onions, chopped fine – about half the quantity compared to the tomatoes
- 4 tomatoes, skinned and chopped
- Fresh herbs, including bay leaf
- Olive oil
- White wine
- Garlic – about 6 cloves
- 3 medium potatoes
- Lemon – 2 quarters, with skin on
I need to work on this recipe a bit – look at a traditional recipe when I next make it. This was from my head.
Boil the fish bones with some scraps of veg for over an hour on low heat. (celery, carrot, onion, no cabbage-like things). Then drain through a sieve pressing out the last of the liquid from the mush with a potato masher. Discard the mush.
Meanwhile start cooking chopped celery and/or onion in olive oil on a low heat. Skin some large tomatoes, chop them and add them in along with some white wine, fresh herbs and several whole peeled garlic cloves. Leave to simmer for about an hour, then mash in the garlic with the back of a fork, but leave the other things as they are.
Chop the potatoes into large chunks (best if not peeled) and cook them in the fish stock. When they are nearly done add in the tomato mixture, the lemon quarters and the fish and cook until the fish looks ready.
Want to include red pepper, and coriander, maybe saffron, chilli. Serve with bread? This recipe looks useful: https://www.olivemagazine.com/recipes/one-pots/portuguese-fish-stew-caldeirada-de-peixe/