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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.
Continue reading about Mr D’s TV Thermal Cooking Video 012 – Portuguese Fish Stew
This dish is based on a recipe from one of my favourite cookbooks “curry, curry curry” by Ranjit Rai. I have made a few alterations and added the potatoes.In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Happy thermal cooking,
Mr D
ingredients
- 1.6 kg chicken jointed
- 75 ml cooking oil
- 20 g saffron
- 35ml warm milk
- 300 ml coconut milk
- 165 g yogurt
- 2 onions. roughly chopped
- 1½ tsp turmeric
- 3 cm fresh ginger, peeled and roughly chopped
- 1 tsp salt
- 20g blanched almonds
- 1 tsp chili powder
- 250 g small potatoes, halved
- 1½ cups of basmati rice
- 3 cups of water
method
- Add the saffron to the warm milk and set aside.
- Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
- Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
- Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
- Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
- Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for a minimum of 2 hours.
- Serve with nan bread. You can also add a vegetable curry on the side.
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.
Podcast: Play in new window | Download (Duration: 25:37 — 11.9MB)
June 2012
This month we learn about making curry in India…… what Eleanour Sinclair Rohde had to say about hay box cooking in her book “Hay Box Cookery” published in 1939…… who won the Jubilee cake…… how to get a new thermal cooking recipe every week……all the latest show news….and Mr D’s News Round-up.
Please Email Mr D if you would like a copy of the show notes.
The Crick Boat show
Mr D’s Jubilee Cake
Liz cooks a curry
Hay Box Cookery
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Happy Cooking
Mr D
