Fish
Watch Portuguese Fish Stew
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.
ingredients
- 4 tbsp olive oil
- 2 bay leaves
- 2 or 3 sprigs of thyme leaves
- 2 garlic clove, finely chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1 green chilli, sliced
- 1 fish stock cube
- 400g new potatoes, sliced
- 120g chorizo, sliced
- 400g tin of chopped tomatoes
- 200ml white wine
- 200ml water
- 1 tsp fresh ground pepper
- 500g mixed fish, cut into chunks
- 500g clams
- 1 small bunch coriander, chopped
method
- 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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The savoury crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs.You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D’s Thermal Cooker.
Happy thermal cooking,
Mr D
ingredients
- 75g flour
- 75g rolled grains (oats, wheat, barley rice flakes)
- 1 tsp mixed herbs
- 60g grated Parmesan
- 45ml oil (olive, rapeseed or hemp oil)
- 425ml cold milk
- 20g plain flour
- 40g butter
- 400g mixed fish or seafood (mussels, prawns, squid etc.)
- salt & pepper
method
- Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
- Place to one side for later.
- Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
- Once boiling place the inner pot into the outer insulated container and shut the lid.
- Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
- Gradually bring to the boil stirring continuously until it thickens.
- Turn down the heat and simmer for 5 minutes stirring occasionally.
- Check the seasoning and adjust with salt and pepper if necessary.
- Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
- Sprinkle over the savoury crumble mixture and place the lid on the top pot.
- Remove the inner pot and bring back to the boil.
- Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
- Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
- Shut the lid and thermal cook without power for a minimum of 2 hours.
- Serve with salad or fresh vegetables and crusty bread.
I once again used a roasting bag to cook the tuna in as I was only cooking for two people.
ingredients
- 2 tuna steaks
- 1tbsp red Thai curry paste
- 400ml tin of coconut milk
- 2 tbsp of fish sauce
- 200g bean sprouts, washed
- 100g mushrooms, thinly sliced
- 2 tbsp seseme oil
- 2 tbsp soy sauce
- 2 pak choi, sliced
- 100g Thai rice noodles
method
- Mix the curry paste, coconut milk and fish sauce together. Place the tuna steaks, and the mixture in a roasting or vacuum bag and remove as much air as possible.
- 75% fill the inner pot with water and bring to the boil.
- When boiling add the tuna and curry mix in the bag and put on the lid.
- Turn off heat and place the inner pot into the insulated outer container and shut the lid.
- Leave to cook for 1 hour.
- While cooking toss the bean sprouts and mushrooms in the sesame oil and soy sauce and leave in the fridge or a cool place.
- Place the noodles on a bowl and pour over 500ml of boiling water and leave for 15 minutes until soft.
- When the tuna is ready drain the noodles and place on the plate along with the pak choi and bean sprout/mushroom mix. Place the tuna on the noodles and pour over some of the sauce it has been cooked in.
- Drizzle a little soy sauce over the pak choi and serve.
I used a vacuum sealing machine for the salmon but you could use a roasting bag. For Salmon mix go to http://mrdscookware.com/colmans-lemon-dill-salmon-season-shake/
ingredients
- 500g salmon fillet
- 1 pack of Colman's lemon & dill salmon seasoning mix
- 3000g small new potatoes, unpeeled
- 125g sugar snap peas
- 3 carrots, peeled and sliced into 2 to 3 cm pieces
method
- Rub the salmon with the lemon and dill mix and vacuum seal it in a bag.
- 75% fill the inner pot with water and add the potatoes, carrots.
- Bring to the boil. When boiling turn down to a simmer and simmer for 5 minutes.
- Add the peas and take the inner pot off the heat and add the salmon. Top up with a little boiling water if needed.
- Place the inner pot into the insulated outer container and shut the lid.
- Leave to cook for 1 hour.
- Serve with a drizzle of a nice quality olive oil.
Continue reading about SOUS-VIDE SALMON (cooked in Mr D’s Thermal Cooker)
