Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 2 cups fish or chicken broth
- 1/2 cup white wine
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red and green bell peppers and sauté for another 2-3 minutes.
4. Add the diced tomatoes, fish or chicken broth, white wine, paprika, oregano, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Add the white fish and shrimp to the pot and stir gently to combine.
7. Cover the pot and let the stew simmer for another 5-7 minutes until the fish and shrimp are cooked through.
8. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 150mg
Sodium: 600mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 5g
Protein: 30g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Chicken broth can be used in place of fish broth.
- Red wine can be used in place of white wine.
- Fresh herbs can be used in place of dried herbs.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for a heartier meal.
- Use different types of seafood, such as scallops or mussels.
- Add a can of drained and rinsed chickpeas for added protein and fiber.
Tips and tricks:
- Use a wooden spoon to stir the stew to prevent the fish from breaking apart.
- Serve the stew with crusty bread to soak up the flavorful broth.
- Make sure to devein the shrimp before adding them to the stew.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the fish and shrimp until they are fully cooked through to prevent any foodborne illnesses.
Food history:
Belmonte Fish Stew is a traditional Portuguese dish that originated in the coastal town of Belmonte. It is typically made with a variety of seafood, such as fish, shrimp, and mussels, and is flavored with paprika, garlic, and white wine.
Flavor profiles:
This stew is savory, slightly spicy, and has a rich tomato-based broth.
Serving suggestions:
Serve the stew hot with crusty bread and a side salad for a complete meal.
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Region: Portuguese