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 Rolled Leg of Pork

I bought a nice piece of pork the other day, about 1 kg in size and wanted to do something rather than roasting it in the conventional way. I therefore decided to pot roast it in white wine with leeks which are now in season. I used boned and rolled pork leg but shoulder would be just as good.

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

1 kg boned and rolled leg or shoulder joint of pork
1 tsp dried or fresh thyme
1 tsp dried sage
1 tsp dried rosemary
2 tsp fennel seeds
2 garlic cloves sliced
2 tbsp rapeseed oil
2 onions peeled and cut into wedges
5 juniper berries crushed
1 tsp golden caster sugar
1 tbsp white wine vinegar
4 cm whole leeks trimmed then each cut into 4lengths
750 ml white wine

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

1 kg boned and rolled leg or shoulder joint of pork
1 tsp dried or fresh thyme
1 tsp dried sage
1 tsp dried rosemary
2 tsp fennel seeds
2 garlic cloves sliced
2 tbsp rapeseed oil
2 onions peeled and cut into wedges
5 juniper berries crushed
1 tsp golden caster sugar
1 tbsp white wine vinegar
4 cm whole leeks trimmed then each cut into 4lengths
750 ml white wine

Instructions

Mix together the thyme, sage, rosemary and fennel seeds.
Untie and unroll the pork joint then lay the sliced garlic on the meat.
Sprinkle all of the herbs over the meat evenly and rub them in.
Retie the meat.
Heat the rapeseed oil in the inner pot and carefully place the rolled pork in. Brown the pork on all sides.
Add the onions, then continue to cook for about 5 minutes until they start to soften.
Add the crushed juniper berries, sprinkle with the sugar and add the vinegar.
Add the leeks so they are around the meat.
Pour over the wine. If it does not cover the meat top up with water.
Bring to the boil and then turn down the heat and simmer for 10 minutes.
Turn off the heat and put the inner pot into the insulated outer container.
Shut the lid and thermal cook without power for a minimum of 4 hours.
Before serving check the seasoning adding salt and pepper if necessary.
Serve with either boiled or mashed potatoes.
NOTE: This meat is delicious cold with salad.

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