Portuguese Fish Recipe 385

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PORTUGUESE-STYLE BAKED FISH

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.

Provided by Transylmania

Categories     Portuguese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15



Portuguese-Style Baked Fish image

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, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

PORTUGUESE FISH SUPPER

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16



Portuguese Fish Supper image

Steps:

  • Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.
  • Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Nutrition Facts : Calories 598 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 129 milligrams, Sodium 1649 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 59 grams, Sugar 8 grams

1 tablespoon extra-virgin olive oil
1/3 pound Spanish style chorizo, casing removed and diced or crumbled
1 medium onion, chopped
2 large cloves garlic, chopped
1 small bundle black or dinosaur kale, thinly sliced
A few grates nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
A couple sprigs fresh thyme, leaves chopped
4 (6 to 8-ounce) thick pieces cod or haddock fillets
Seafood seasoning or sweet paprika (recommended: Old Bay)
Chopped flat-leaf parsley, for garnish
Crusty bread or rolls or Portuguese rolls, for mopping

PORTUGUESE-STYLE FISH STEW

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Portuguese-Style Fish Stew image

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
  • Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
  • Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

3 tablespoons extra-virgin olive oil
2 bay leaves
2 teaspoons paprika (smoked or sweet)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 14.5-ounce can diced tomatoes
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 pounds skinless striped bass, cut into 2-inch chunks
4 slices crusty bread, toasted

PORTUGUESE FISH RECIPE - (3.8/5)

Provided by rmulleni

Number Of Ingredients 13



Portuguese Fish Recipe - (3.8/5) image

Steps:

  • Large Sautee Pan or shallow casserole begin by layering the pot with 1/3 of the onions, then 1/3 of the tomatoes,all of the potatoes,Another 1/3 of the tomatoes and onions, 1/2 the bell peppers, parsley and the bay leaf, Now add the cod, then add the remainder of tomatoes, bell peppers and onions and garlic, the rest of the parsley, salt and pepper and pour over olive oil - Add Paprika,drown in wine, then cover and place on burner with medium flame and let cook for 25 minutes. Serve with rice or alone with a green salad - See more at: http://www.dirtykitchensecrets.com/portuguese-fish/#sthash.AwEEoWx5.dpuf

Prep time: 10 minutes Cook time: 25 minutes
2 lbs fresh cod,
fillet 1 large onion,
finely sliced 1 large tomato,
finely sliced 6 medium potatoes,
finely sliced 2 bell peppers,
finely sliced 2 garlic cloves,
finely sliced 1 bay leaf
1 bunch of parsley
1 cup dry white wine
1/4 c Olive oil
2 tablespoons paprika
Salt and freshly ground pepper

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