Seafood stew - Fish & Seafood - Recipes & Ideas - Supermercado Apolónia
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Seafood stew

  • Duration: 30 min
  • Amount: 4 People

Ingredients

  • 150g Red mullet
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     - Red Mullet Fillet Kg
    1 un = 0.2kg15,99 / un79,95 / kg
  • 150g Monkfish fillets
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     - Monkfish Fillet Kg
    1 un = 0.1kg5,50 / un54,95 / kg
  • 250g Cleaned ray
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     - Prepared Ray Kg
    1 un = 0.5kg14,98 / un29,95 / kg
  • 4 Sardines
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     - Mar Real Sardine Fillets Kg
    1 un = 0.15kg5,84 / un38,90 / kg
  • 4 Shrimps
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     - Tiger Prawns 10/15 Kg
    1 un = 0.09kg4,95 / un54,95 / kg
  • 4 Fillet of turbot
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     - Turbot Fillet Kg
    1 un = 0.1kg8,60 / un85,95 / kg
  • 150g Clams
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     - Cross-cut Carpet Shell (Extra) Kg
    1 un = 0.5kg23,48 / un46,95 / kg
  • 2 Medium onions
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     - Biofrade Organic Onion 700g
    1 un = 0.7kg3,99 / un5,70 / kg
  • 1 Red pepper
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     - Red Pepper Kg
    1 un = 0.25kg1,00 / un3,99 / kg
  • 2 Ripe plum tomatoes
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     - Plum Tomato Kg
    1 un = 0.135kg0,37 / un2,69 / kg
  • 4 Medium potatoes
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     - White Potato Kg
    1 un = 0.225kg0,43 / un1,89 / kg
  • 2 Garlic cloves
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     - Garlic Kg
    1 un = 0.05kg0,35 / un6,99 / kg
  • 2 Bay leaves
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     - Margão Laurel Leaves 7g
    1 un = 0.007kg1,59 / un265,00 / kg
  • 150ml Olive oil
  • 1 Sprig parsley
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     - Parsley Kg
    1 un = 0.04kg1,40 / un34,99 / kg
  • 1 Glass white wine
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     - Apolónia White Wine 75cl
    1 un = 0.75l5,99 / un7,99 / l
  • 1 Small jar seasoned tomato
  • 1 Tbsp pepper paste
  • Freshly ground black pepper and Sea salt to taste

Method

Clean the fish fillets, peel the shrimps and wash the clams.
Cut the onions into semicircles, julienne the peppers, chop the garlic and peel the potatoes, cutting into 1-cm slices. 
Start to arrange the raw ingredients in a terracotta, porcelain or stainless steel pot, alternating the fish with the potatoes and the mix of onions, peppers and tomatoes.
Season each layer with salt, pepper, chopped parsley, chopped garlic and some pepper paste. 
Repeat the layers, choosing the toughest fish pieces for the base of the pot and the most delicate for the last layers. 
When complete drizzle with white wine and olive oil and cook over a very low heat for 15 to 20 minutes, and completing the final quarter of the cooking time removed from the heat and just with the heat of the pan. 

Serve with toasted ‘pão caseiro’ (typical rustic bread), as the juices this stew produces are some of the best and most flavoursome.