Portuguese · intermediate
Portuguese Tomato And Bell Pepper Fish Stew
A classic layered seafood braise featuring flaky white fish, tender potatoes, sweet bell peppers, and warm olive oil tomato sauce.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Drizzle 1 tablespoon of olive oil over the bottom of a heavy Dutch oven or deep skillet.
- 02
Arrange half of the potato slices evenly across the bottom of the pot. Layer half of the onion rings, red bell pepper rings, and sliced garlic on top of the potatoes.
- 03
Spread half of the crushed tomatoes over the vegetables. Season gently with salt.
- 04
Place the cod chunks in a single layer over the vegetable base, then layer the remaining potatoes, onions, bell peppers, garlic, and crushed tomatoes over the fish.
- 05
Pour the halal vegetable broth and remaining 2 tablespoons of olive oil over top. Cover the pot with a tight-fitting lid.
- 06
Bring to a simmer over medium heat, then reduce heat to low and cook covered for 25 minutes without stirring, until potatoes are fork-tender and fish flakes easily. Sprinkle with parsley before serving.
A LITTLE KITCHEN KNOW-HOW
Layered Simmering
Arranging vegetables and fish in alternating layers so ingredients cook evenly and delicate fish steams gently on top.
Notes from the kitchen
- Do not stir the stew while cooking; keeping the layers intact allows the delicate fish to steam perfectly above the vegetables without breaking.
- Yukon Gold potatoes hold their shape well while absorbing the flavorful tomato broth.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.