Alentejo-style fish stew: a traditional recipe full of flavor

Perfect for a Sunday lunch with the family, Alentejo-style fish stew is delicious and never disappoints. Learn how to make it with this traditional recipe.

When we think about revamping our daily menu, we often look for recipes that combine simplicity with a touch of novelty. Alentejo-style fish stew, with its harmonious blend of sea flavors and varied textures, is an option that promises to bring a breath of freshness to your kitchen.

This traditional recipe from the Alentejo, known for its richness and simplicity, is a delicious way of incorporating fish and pasta into a single dish, bringing the essence of Portuguese cuisine to your table.

Preparing this pasta is not only practical, it also allows you to explore different flavors, depending on the type of fish you choose. The combination of fresh and aromatic ingredients guarantees a dish full of color and flavor, which stands out for its ease of execution and delicious end result.

Alentejo-style fish stew is the ideal choice for a special lunch or dinner where the aim is to impress without complications. Learn how to make it with this traditional recipe and surprise your guests with the most typical flavors of the Alentejo.

Ingredients:

• 1 kg of fish of your choice
• 250 grams of pasta
• 300 grams of shrimp
• 100 grams of leek
• 200 grams of carrots
• 1 onion
• 1 large ripe tomato
• 3 cloves of garlic
• 1 bay leaf
• Q.b. salt
• Q.b. olive oil
• Q.b. of coriander

Preparation:

1. Start by boiling the fish in salted water for 10 minutes.
2. Sauté the chopped onion and garlic in olive oil in a separate pan.
3. Add the leek, peeled and chopped tomatoes, sliced carrot and bay leaf. Cook until softened.
4. Add the stock from cooking the fish. Adjust the salt if necessary.
5. Add the pasta and cook to your preference.
6. Add the flaked and boneless fish and the cooked and peeled prawns. Mix well.
7. Cook for a few more minutes.
8. Finish by sprinkling with coriander or penny-royal.

Tips:

For a variation, use parsley instead of coriander at the end.

Enhance the flavor by grinding the shrimp shells and heads, straining and adding the liquid to the stew.

Depending on the fish, it may be necessary to strain the broth before adding it to the pasta.