PORTUGUESE FISH RECIPES
PORTUGUESE-STYLE BAKED FISH RECIPE - FOOD.COM
My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
- Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
- Preheat the oven to 350.
- In a baking pan pour about 1/3 of the sauce.
- Put the fish fillets on top of the sauce. Top with the sliced green pepper.
- Pour the wine over this and then top with lemon slices.
- Pour the rest of the tomato sauce over all and then top with minced parsley.
- Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
Nutrition Facts : Calories 426.7, FatContent 9.4, SaturatedFatContent 1.4, CholesterolContent 124.7, SodiumContent 476.3, CarbohydrateContent 20.1, FiberContent 4, SugarContent 8.3, ProteinContent 55
PORTUGUESE FISH STEW RECIPE | ALLRECIPES
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!
Provided by aliera86
Categories Soups, Stews and Chili Recipes Stews Seafood
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
- Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
- Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.
Nutrition Facts : Calories 511.4 calories, CarbohydrateContent 28.5 g, CholesterolContent 146.5 mg, FatContent 13.5 g, FiberContent 3.1 g, ProteinContent 47 g, SaturatedFatContent 1.9 g, SodiumContent 875 mg, SugarContent 10.5 g
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