Learn how to make this typically Portuguese recipe like the fishermen do it after an expedition at sea. With fish, macaroni and fresh tomatoes, this stew is nutritious, afordable and quick to prepare. A convivial meal to enjoy family style as a main course.
PREPARATION - 30 minutes
COOKING - 30 minutes
PORTIONS - 6
- 150 ml of F olive oil (or other high quality olive oil)
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 750 g of fresh ripe tomatoes, diced
- 1 kg of white fish (sea bream, red snapper or sea bass), cut into large cubes
- 500 g of macaroni
- ½ bunch of coriander, finely chopped
- ½ bunch of mint, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bay leaf
- Piri-piri sauce, to your liking (sold at Campo and Café Vasco da Gama)
- Salt and pepper
1. Coat the fish cubes with a thin layer of salt.
2. In a saucepan, cook the onions and the garlic in the olive oil for 5 minutes. Add the tomatoes, the peppers, the bay leaf, and the fish cubes. Cover all the ingredients with a liter of water.
3. Once cooked, remove the fish cubes out of the saucepan and place them in another bowl.
4. Taste the broth for salt and pepper, and adjust if needed. Add the macaroni and cook until al dente.
5. Put the fish cubes back into the saucepan.
6. Top with coriander and mint before serving.