This Easy Portuguese Fish Stew is packed with tasty flavors from fresh fish, tomatoes, and spices. It’s a warm hug in a bowl, perfect for any day of the week!
If you want to impress your friends or just treat yourself, this stew is your go-to. I love how simple it is to throw everything together and let it simmer—dinner is sorted!
Key Ingredients & Substitutions
Fish: Firm white fish like cod or haddock works best due to its texture. If these aren’t available, any white fish such as tilapia or snapper can also work well.
Shrimp: Shrimp is optional but adds a lovely flavor and texture. You can substitute with scallops or skip seafood entirely for a totally fish-free version.
New to Spices? If you don’t have smoked paprika, regular paprika is fine, but you’ll miss that smoky depth. A little bit of cumin or chili powder can add extra warmth if needed.
Fish Stock: You can use vegetable broth or even chicken stock if fish stock isn’t on hand. Just keep in mind that it will slightly alter the taste.
Fresh Ingredients: The lemon juice at the end is key! It brightens up the dish, so don’t skip it! Parsley is great, but feel free to use cilantro or even fresh basil for a twist.
How Do I Get My Stew to Have the Right Thickness?
Getting the right thickness in a stew is all about cooking it just right. Follow these tips for a perfect balance:
- Start by sautéing your onions properly until they’re soft. This creates a flavorful base.
- When you add tomatoes and tomato paste, let them cook a little longer. This helps them break down and thicken the stew.
- During the simmering stage, keep it uncovered. This allows some of the liquid to evaporate, giving you a richer, thicker consistency.
- If your stew is still too thin at the end, you can let it simmer longer or mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and stir it in while it simmers.
Easy Portuguese Fish Stew with Rich Flavors
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs (700g) firm white fish fillets (such as cod, haddock, or sea bass), cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined (optional)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium tomatoes, diced (or 1 can diced tomatoes, 14 oz)
- 2 tablespoons tomato paste
- 1 cup fish stock or water
- 1/2 cup dry white wine (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
- Crusty bread, for serving
How Much Time Will You Need?
This delicious fish stew takes about 15 minutes to prepare and around 25-30 minutes to cook. So, in just about 45 minutes, you will have a rich and flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot or deep skillet over medium heat. Add the finely chopped onion and sauté it until it becomes soft and translucent, which should take about 5 minutes. This creates a flavorful base for your stew!
2. Adding Aromatics:
Next, stir in the minced garlic and diced red bell pepper. Cook this mixture for another 2-3 minutes, allowing the garlic to become fragrant and the pepper to soften.
3. Stirring in the Tomatoes:
Now, add the diced tomatoes and tomato paste. Let it cook for about 5 minutes, stirring occasionally. This helps the tomatoes break down and blend their flavors into the stew.
4. Building Flavor with Liquids:
Pour in the fish stock (or water) and if you’re using it, add the dry white wine. Add in the smoked paprika, cayenne pepper, bay leaf, and a pinch of salt and black pepper. Give it a good stir to mix everything well.
5. Simmering:
Bring your stew to a gentle simmer and allow it to cook uncovered for about 10 minutes. This will help it thicken slightly and deepen the flavors.
6. Adding Seafood:
Now, it’s time to add the fish chunks and shrimp. Gently stir to combine everything, cover the pot, and cook for another 5-7 minutes, or until the fish is opaque and cooked through, and the shrimp are pink.
7. Final Touches:
Remove the bay leaf from the pot. Squeeze in the fresh lemon juice and give the stew a quick stir. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serving Delight:
Serve the stew hot, generously garnished with chopped fresh parsley. Don’t forget the crusty bread on the side to soak up that delicious broth—it’s the perfect accompaniment!
This hearty, comforting Portuguese fish stew is simple yet bursting with rich flavors, making it a delightful meal for family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish for This Stew?
Yes, you can use frozen fish! Just be sure to thaw it completely in the fridge overnight or in a sealed bag submerged in cold water before adding it to the stew. Pat it dry to remove excess moisture for the best texture.
How Can I Adjust the Spice Level?
If you prefer a milder stew, simply reduce the amount of cayenne pepper or leave it out entirely. You can also substitute it with a pinch of paprika or a touch of crushed red pepper flakes for a gentle heat.
Can I Make This Stew Vegetarian or Vegan?
Absolutely! To make it vegan, substitute the fish with hearty vegetables like zucchini, bell peppers, and mushrooms. Use vegetable stock instead of fish stock, and skip the shrimp while keeping the rest of the ingredients the same for a delicious plant-based version.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the stew, ensuring it doesn’t dry out.