Azorian Fish Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.5
- Total Fat: 4.5 g
- Cholesterol: 62.4 mg
- Sodium: 2,070.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.2 g
- Protein: 28.6 g
View full nutritional breakdown of Azorian Fish Stew calories by ingredient
Introduction
A classic fish stew recipes, straight from the Azores A classic fish stew recipes, straight from the AzoresNumber of Servings: 8
Ingredients
-
Water
2 tbsp Salt
2lbs oz Cod (or any other white fish)
2 T Olive Oil
2 large Onions
2 cloves Garlic
4 medium/large Potatoes*
1 - 32oz can Diced Tomatoes
4 oz Moscato Wine
2 Bay leaves
1T fresh Thyme
*If you are using large russets, you probably only need 2
Tips
Because the cooking time overlaps the "prep" time, the whole thing takes an hour. However, for a more complete flavor, you can soak the fish overnight.
Directions
Place salt and warm water into deep bowl and stir to dissolve. Cut fish into large chunks and place in water. Make sure there is enough water to cover fish. Cover and place in fridge until ready to use - at least one hour.
Peel and cut onions in half; then slice very thinly. Peel and crush garlic, but do not chop. Cut potatoes the same way as onions (thinly as if you were making scalloped potatoes).
Heat oil in large stock pot and add onions and garlic. Cook on medium-high, stirring occasionally, until onions soften a bit. Add potatoes and stir occasionally to make sure nothing burns to the bottom of the pan. If it start to look like it getting too hot, reduce heat to medium.
When Potatoes start to take on an almost translucent look, add tomatoes, bay, and thyme. Let simmer for about 5 minutes. If it does not look like there is enough liquid, you can add some of the brine from the fish. Add wine, fish, and remaining brine to pot. Bring to a light boil, stirring occasionally, for about 10 minutes - or until fish is done cooking. It doesn't take long.
Serving Size: about 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Peel and cut onions in half; then slice very thinly. Peel and crush garlic, but do not chop. Cut potatoes the same way as onions (thinly as if you were making scalloped potatoes).
Heat oil in large stock pot and add onions and garlic. Cook on medium-high, stirring occasionally, until onions soften a bit. Add potatoes and stir occasionally to make sure nothing burns to the bottom of the pan. If it start to look like it getting too hot, reduce heat to medium.
When Potatoes start to take on an almost translucent look, add tomatoes, bay, and thyme. Let simmer for about 5 minutes. If it does not look like there is enough liquid, you can add some of the brine from the fish. Add wine, fish, and remaining brine to pot. Bring to a light boil, stirring occasionally, for about 10 minutes - or until fish is done cooking. It doesn't take long.
Serving Size: about 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
