Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fish; whatever available or
- shellfish
2 pn Salt
4 tb Olive oil
2 Onions; chopped
8 Tomatoes; peeled chopped
1 Green pepper; seeded
- chopped
4 lg Cloves garlic; crushed
1 pn Nutmeg
1/2 ts Ground allspice
3 ts Piri-piri sauce
- see recipe
1 sm Glass dry white wine
1 Handful coriander leaves;
- chopped
4 Slices of bread with the
- crusts cut off

This is a real fisherman's stew, dependent on whatever the boats have
brought in. The spices and hervs give the dish its special Portuguese
identity.

Clean the fish and cut into fairly small pieces, removing as many
bones as possible. Sprinkle the salt over the fish and leave while
you make the following sauce. Heat 2-3 Tbsp of the oil in a saucepan
and stir in the onions, tomatoes and pepper. Cook gently until they
start to soften, then put in the garlic, nutmeg, allspice and
piri-piri sauce. Add the wine and a little water. Cook for about 5
minutes, stirring frequently, then remove from the heat. Lightly oil
the bottom of a shallow, ovenproff dish (preferably earthenware). Put
in a layer of fish followed by a layer of sauce and sprinkle with
coriander. Continue with these layers until the ingredients are used
up. Cover the top of with the bread and sprikle well with the
remaining oil or dot with a little butter. Cook in a pre-heated oven
at 350 degrees F. for about 30 minutes or until the fish is tender.
Serve with boiled or sliced and fried potatoes, bread and a slad to
make a substantial main meal. If you cannot obtain coriander leaves,
you can use fresh parsley instead, but this will alter the flavour of
the dish.

From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael
Bateman, Caroline Conran Oliver Gillie. Published in 1981 by
Houghton Mifflin Company.

Shared by Robert Rostrup

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