Name: Portuguese Fish Stew - Video
Cuisine: Portugese
Ingredients: 4 tbsp olive oil; 2 leaves bay; 2 leaves or 3 sprigs of thyme; 2 garlic cloves (finely chopped); 1 onion (chopped); 1 green pepper (chopped); 1 green chilli (sliced); 1 fish stock cube; 400 g new potatoes (sliced); 120 g chorizo (sliced); 400 g tin of chopped tomatoes; 200 ml white wine; 200 ml water; 1 tsp fresh ground pepper; 500 g mixed fish (cut into chunks); 500 g clams; 1 small bunch coriander (chopped)

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.

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Instructions

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.
Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
Grind in some pepper and bring to the boil stirring occasionally.
Once boiling turn down the heat and simmer for 5 minutes.
Add the fish and clams. Bring back to the boil.
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.
Before serving check the seasoning and adjust if necessary.
Spinkle with chopped coriander and serve with crusty bread.

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Pot Roast Sirlion of Beef

Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Instructions

Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
Put the inner pot onto a medium heat and pour in the olive oil.
Once hot add the lardons and cook until starting to crisp.
Carefully place the beef into the pot turning it to brown it all over.
Once brown remove to a plate and set aside.
Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
Pour in a little water and stir to deglaze the inner pot.
Put the beef back in and pour over the tin of tomatoes.
Top up with water until just covering the meat.
Bring to the boil then put on the lid and turn down to a simmer.
Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
Once cooked remove the beef and bring the inner pot back to the boil.
To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.

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