How to cook Portuguese Monkfish and Tomato Stew
- 1 pound monkfish fillets, cut into cubes
- 6 ounces peeled and defrosted cooked prawns (shrimps)
- 1 pound ripe tomatoes, skinned and chopped
- 1 tablespoon tomato puree
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 1 cup white wine
- 1 teaspoon dried or handful fresh basil
- 2 tablespoon olive oil
- 12 black olives, pitted
- Heat 1 tablespoon oil in a pan and soften the garlic and onion. Add the tomatoes, tomato puree, wine and basil and simmer until thickened.
- In another pan, heat 1 tablespoon olive oil and quickly fry off the monkfish. The idea is to seal it, not cook it through.
- Add the monkfish and oil to the tomato sauce and simmer gently for about 5 minutes, until the monkfish is cooked through.
- Add the prawns (shrimps) and olives and heat through.
- Serve the Portuguese Monkfish and Tomato Stew with boiled plain new potatoes or saute potatoes, green beans, broccoli and cauliflower. Provide some fresh crusty bread to mop up the sauce.
The Portuguese name of this recipe is Caldeirada
. Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. There must be almost as many versions of this recipe as there are households on the Portuguese coast. Be flexible in the choice of fish. Conger eel helps to make the liquid pleasantly unctuous, but many cooks prefer a less bony fish. The addition of sardines, cooked separately, is optional. Their crispness provides a note of contrast, but pieces of fried bread, such as adorned a Caldeirada will do the same.
This recipe for Portuguese Monkfish and Tomato Stew serves/makes: 4
The Portuguese Monkfish and Tomato Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Soup/Stew