THE STEAMED REEF-LAYERS

(Our Play on Caldeirada de Peixe / Fish Stew)

THE STEAMED REEF-LAYERS

Ingredients: 600g Mixed Fish (Monkfish, Snapper, Hake), 200g Prawns, 2 Red onions (sliced), 2 Bell peppers (sliced), 2 Potatoes (sliced rounds), 1 tsp Saffron, 1 tsp Smoked paprika, 2 Bay leaves, 100ml Dry White Wine, 2 tbsp Tomato purée...

Ingredients

  • 600g Mixed Fish (Monkfish, Snapper, Hake)
  • 200g Prawns
  • 2 Red onions (sliced)
  • 2 Bell peppers (sliced)
  • 2 Potatoes (sliced rounds)
  • 1 tsp Saffron
  • 1 tsp Smoked paprika
  • 2 Bay leaves
  • 100ml Dry White Wine
  • 2 tbsp Tomato purée
  • 50ml Olive oil

Cooking Method

  1. The Build In a heavy pot, layer onions, peppers, potatoes, and fish chunks.
  2. The Bloom Whisk wine, oil, tomato purée, and spices with a tiny 20ml splash of water; pour over the layers.
  3. The Swell Cover tightly; simmer for 25 minutes on medium heat. The steam will poach the fish and cook the potatoes into a red silk.
  4. The Marriage Add prawns during the last 5 minutes; do not stir the pot to keep the architecture intact.
  5. The Final Flourish Finish with a heavy rain of raw fresh coriander and extra virgin olive oil.

Cuisine: Portuguese

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