Saturday, April 21, 2012

Foodie Heaven ... Portuguese Fish Stew

Ok, this image does not quite do this all-time fav recipe justice, but let me tell you - this fish stew is the chicken soup of the soul at Palazzo Josamina.  We adore it - Moo's absolute favourite of all times - and it brings together three great loves in this little palazzo.  Tomatoes, fish and risotto.   Sigh.

There are never leftovers - it is scraped out of the bowls and they have been known to be licked {by Moo people, not Woo ... we may be Kiwis but we do have standards despite what you Aussies think!}

I digress ... back to yet another dish that rocks our socks.

You'll need ...

600g fish fillets that take your fancy, skinned
4 tbsp olive oil
  • A bunch of prawns or whatever seafood you fancy - I often mix it up and throw in a mix - we are big fans of all things seafood (except shark) in this palazzo
  • 1 onion, halved and sliced
  • 3 garlic cloves, finely chopped
  • 1 red capsicum, finely chopped
  • 2 chorizo sausages, sliced
  • 2ish large tomatoes, chopped - (hard for me to stop at 2 - you decide - I am a tomatophile).
  • 1.2 litres hot vegetable or fish stock
  • 1.5 cups risotto rice (I boil it up separately and add it to the stew at the end otherwise it catches on the bottom of the pan - and goes a bit gluggy in my foodie opinion)
  • 1 tsp smoked paprika
  • 2 bay leaves
  • Sea salt and pepper
  • a good handful or so of torn flat parsley leaves
  • 1 lemon, quartered

Cut the fish into bite-sized chunks. Heat half the olive oil and fry the fish and prawns until just-cooked. Remove and season well. Add the remaining oil and fry the onion, garlic, capsicum and chorizo for 10 minutes, stirring well.
Add the tomatoes and stock and bring to the boil. Add the paprika, bay leaves, salt and pepper, stirring well. Reduce the heat to very low, cover and simmer for 20 mins. Add the fish and prawns and heat through for 5 mins.  Add the risotto rice that you've cooked, with much love, separately.

Scatter with parsley and serve in warm pasta bowls, with lemon wedges.

Dash right past 'go' and head straight to heaven!

{Pst - have you tried just boiling risotto rice when not wanting to venture down the whole stirring faffway?   It is rather yummy - and great for when you want a big hearted rice but don't want the nuttiness of brown.  We do this when going down the Japanese pathway - and add tamari and wot not with some miso to boot.  It's a crowd pleaser, especially when Moo and I are about!}

1 comment:

  1. Even with the recipe, still love it when you cook it for me. xxx