Portuguese Fish Stew
- 3 ripe plum tomatoes
- 7 ounces Savoy cabbage, outer leaves removed
- 2 tablespoons extra virgin olive oil
- 7 ounces chorizo sausage (cooked or uncooked), skinned, and cut into chunks
- 2 pounds new potatoes, peeled and cut into 1/2 inch dice
- 1/2 cup white wine
- 6 cups fish stock
- sea salt and black pepper
- 2 pounds mixed white fish fillets, skinned and cut into 1-inch pieces
- extra virgin olive oil and coarsely chopped cilantro, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Olive oil and coarsely chopped cilantro, extra virgin (1)
- Plum tomatoes, ripe (3)
- Potatoes, new (2 pounds)
- Savoy cabbage (7 ounces)
- Seafood
- Fish fillets, mixed white (2 pounds)
- Fish stock (6 cups)
- Meat
Chorizo sausage, cooked or uncooked (7 ounces)
- Cooking & Baking
- Olive oil, extra virgin (2 tablespoons)
- Sea salt and black pepper (1)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 17, 2011 (1 year ago).
8 people saved this recipe.
