Ingredients: fish stock cube

Portuguese Fish Stew

Portuguese Fish Stew


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 Portuguese Fish Stew - Video
This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
Portuguese Fish Stew
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Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Portuguese Fish Stew
Votes: 0
Rating: 0
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Instructions
  1. In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
  2. Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
  3. Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
  4. Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
  5. Grind in some pepper and bring to the boil stirring occasionally.
  6. Once boiling turn down the heat and simmer for 5 minutes.
  7. Add the fish and clams. Bring back to the boil.
  8. Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
  9. Before serving check the seasoning and adjust if necessary.
  10. Spinkle with chopped coriander and serve with crusty bread.
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Kerala Fish Curry

A Typical Kerala Fish Curry

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 A Typical Kerala Fish Curry
Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
Kerala Fish Curry
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Course Fish
Cuisine Indian
Servings
Ingredients
To Serve
Course Fish
Cuisine Indian
Servings
Ingredients
To Serve
Kerala Fish Curry
Votes: 0
Rating: 0
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Instructions
  1. Put the ghee or oil in the inner pot over a medium heat.
  2. Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
  5. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Add the fish and bring back to the boil.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
  1. Add the rice and water to the top pot and bring to the boil.
  2. Stir then turn down the heat and simmer for 1 minute.
  3. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  4. Put the lid on the top pot and shut the lid of the outer container.
  5. Leave to thermal cook without power for the same time as main meal.
Recipe Notes

NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.

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