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Portuguese Fish Stew

Hearty, warming and simple, this is a great recipe to feed a crew on a chilly day.

Portuguese Fish Stew


  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoons paprika (smoked or sweet)
  • 1 small onion, thinly sliced
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 carrots, peeled and sliced
  • 6 baby red potatoes, quartered
  • 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 Icelandic cod, cut into 2-inch chunks
  • 4 slices crusty bread, toasted



  1. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat.
  2. Add the bay leaves and paprika and cook, stirring 30 seconds.
  3. Add onion, bell pepper, tomatoes, garlic and 2 tablespoons of cilantro.
  4. Season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
  5. Add in wine and chicken stock.
    Add 1 cup water and reduce the heat to medium low.
  6. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan.
  7. Cover and simmer until the fish is just cooked and serve warm.
  8. Optional: Put a scoop of wild rice in bottom of bowl and ladle stew over top.


debimugChef Debi Stuckwisch learned to cook from her mother and grandmother – using fresh ingredients from farm to table. Her company, Meals Like Mom, offers meal services, classes and catering. She and husband Ron own and operate Stucky’s Bar & Grille in Johnsburg. Reach her at 847.778.9351, and via Facebook.

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