Portuguese Fish Stew
Portuguese Fish Stew
Serves 4-6
Preparation: 15 minutes
Cooking Time: 45 minutes
The idea came from Good Housekeeping but I have made some tweaks as we don't eat clams which were the main ingredient and the Smoky Paprika was too domineering, so have replaced this with Sweet Paprika. It made a light spicy and fragrant stew served on a bed of small new potatoes from the garden!
Ingredients
1 tablespoon olive oil
1 Spanish onion, chopped
Half a jar of Sun-dried tomatoes, snipped into smaller pieces
Half a jar of roasted red peppers in brine, snipped into smaller pieces
4 cloves of garlic, peeled and sliced
1 thumb sized piece of fresh ginger, grated
One heaped teaspoon Sweet Paprika
One quarter teaspoon Cayenne Pepper (careful not to add more or it will blow your mouth!!!)
200ml white wine
1 x 400g tins of Italian plum tomatoes
Half a teaspoon caster sugar (or alternative sweeten, otherwise the tomatoes can taste bitter)
2 large fresh bay eaves
Since of saffron
700g large prawns (we used frozen ones)
2 packs (4 frozen fillets) hake (found in the freezer cabinet of most supermarkets - or use cod, halibut etc)
Juice of one lime, plus second lime for wedges to serve
Good handful of flat leaf parsley, chopped
Baby new potatoes, cooked separately in boiling salted water
Seasoning
AND THIS IS WHAT YOU DO.....