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Traditional Fish Stew
Traditional Fish Stew

Traditional Fish Stew

with monkfish, ray, black scabbard, potatoes, tomatoes, peppers and white wine

Created by the hand of fishermen, the fish stew is one of those unavoidable dishes of Portuguese gastronomy. The simplicity of the ingredients translates into a complex, rich flavor that has delighted many families in our country for generations.

60 min

605 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

Ground Chili (optional)

to taste

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

605 kcal

2,532 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Add the monkfish, grouper and black scabbard fish, cut them into slices and season with coarse salt. Reserve (optionally about 30 min).


In a large saucepan, place the olive oil, the thickly sliced onions, the sliced garlic, the julienne peppers, the diced tomatoes and the bay leaf.


On top of the previous layer, arrange the sliced potatoes and finally the fish (you can also add 2 razors and 2 sardines cut in half - optional).


Season with salt, pepper and ground chilli or chilli peppers (optional).


Repeat the layers. Before taking the pan to a low heat, place the tomato pulp and parsley on top.


Always cook with the pan covered. When the stew is half done, add the white wine.


Once the potatoes are cooked, turn off the heat and you're ready to serve.