Portuguese Fish Stew

World Cup, Day 5 - Portugal

Fish Stew

Day 4 was an entertaining day on the pitch and in the kitchen. France had a 3-0 win against a physical Ecuador side, while Argentina overcame an impressive Bosnia and Herzegovina. Food wise, the omelette was a nightmare! I failed miserably at something so basic, which was made worse by Ali ordering burger and chips. I was determined to make up for it today!

Today we celebrate Portugal - few will be after their hammering at the hands of Germany! I don't know much about Portuguese food but I was excited after doing some research. Lots of pork and fish sound like a diet I could get on board with! I settled on a Portuguese fish stew. It was great, I recommend trying it out. Again this isn't the most authentic of recipes but it works well. I would have liked to use mussels as well but Monday isn't a great day to buy shell fish (who wants mussels that have been sitting in the fridge since Friday?!). Try using other fish if you like, I used what was cheap and available.

Serves 4

5 tbsp Extra-Virgin Olive Oil
20g Hard Chorizo (finely chopped)
1 Chilli (finely chopped)
3 cloves of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Pepper (diced)
1 tin of Chopped Tomatoes
100ml White Wine
150ml Fish Stock
1 Bay Leaf
300g Smoked Coley (in small chunks)
500g Pollock (in small chunks)
handful of Fresh Flat Leaf Parsley (finely chopped)
Sea Salt and Freshly Ground Pepper
Mashed Potatoes to serve

1. Heat 3 tbsp of the oil over a medium heat and add the chorizo. Cook for 5 minutes until the chorizo releases its juices. Add the chilli, garlic, onion and red pepper and continue to cook for 5-7 minutes until softened. Season and add the tin of tomatoes, wine, stock and bay leaf and bring to the boil.

2. Add the fish and season. Stir well and cover for 5-7 minutes until the fish is cooked through. Add the parsley, remove the bay leaf and check for seasoning. Serve on a bed of mashed potato.