Portuguese Fish Stew


2 cloves garlic, minced
4 tablespoons oil
2 cups dry white wine
1/4 teaspoon pepper
1 tablespoon cumin powder
6 onions, peeled and sliced
3 pounds firm white fish, cleaned and cut into pieces
1/4 pound squid, chopped (optional)
1/2 cup chopped parsley
5 potatoes, peeled and sliced
6 ripe tomatoes, peeled and sliced
4 sweet red or green peppers, cored and sliced into 2-inch strips
Salt to taste
Fresh chopped parsley


In small mixing bowl beat together garlic, oil, wine, pepper, and cumin. Line a large, oven-proof casserole with a layer of onions. Add a layer of fish, a layer of squid, sprinkle with some parsley, add a layer of potatoes, a layer of tomatoes, and a layer of peppers. Sprinkle with half the garlic and oil mixture. Repeat layers, ending with onions. Sprinkle with remaining garlic and oil. Cover and simmer 30 minutes. Season with salt. Garnish with chopped parsley.


Serves 6-8


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