Serves

4

Ingredients

• 1 red mullet
• 150g monkfish fillets
• 250g cleaned ray
• 4 sardines
• 4 16/20 shrimps
• 150g fillet of turbot
• 150g clams
• 2 medium onions
• 1 red pepper
• 2 ripe plum tomatoes
• 4 medium potatoes
• 2 garlic cloves
• 2 bay leaves
• 150ml olive oil
• 1 sprig parsley
• 1 glass white wine
• 1 small jar Guloso seasoned tomato
• 1 tbsp Flor do Pereiro pepper paste
• Freshly ground black pepper and Sea salt to taste

Method

Clean the fish fillets, peel the shrimps and wash the clams • Cut the onions into semicircles, julienne the peppers, chop the garlic and peel the potatoes, cutting into 1-cm slices • Start to arrange the raw ingredients in a terracotta, porcelain or stainless steel pot, alternating the fish with the potatoes and the mix of onions, peppers and tomatoes • Season each layer with salt, pepper, chopped parsley, chopped garlic and some pepper paste • Repeat the layers, choosing the toughest fish pieces for the base of the pot and the most delicate for the last layers • When complete drizzle with white wine and olive oil and cook over a very low heat for 15 to 20 minutes, and completing the final quarter of the cooking time removed from the heat and just with the heat of the pan • Serve with toasted ‘pão caseiro’ (typical rustic bread), as the juices this stew produces are some of the best and most flavoursome

Tip: Leave some clams on the bottom of the pot, as this stops the stew from burning • If using ready filleted fish, cut the potatoes and the other ingredients more finely, as the cooking time should be less • The secret to a good stew lies in the choice of very fresh ingredients and in the right proportions of the same