Portuguese-Style Seafood Stew with Cod & Shrimp
with lemon, parsley & Romano peppers- Vis
- Schaaldieren
There is a new ingredient in your box: Copacabana spice mix! With paprika, cumin and ginger, it wakes up any dish with its bright flavours!
Ingredients
½ piece
Cod fillet
(Contains: Vis)
40 g
Shrimp
(Contains: Schaaldieren)
150 g
Potatoes
1 piece
Garlic
½ piece
Onion
½ piece
Romano pepper
½ piece
Green Romano pepper
½
Tomato paste
½ pack
Diced tomatoes with garlic & onion
1.5 teaspoon
Smoked paprika
½ sachet(s)
Copacabana-style spice mix
⅓ piece
Lemon
5 g
Fresh flat leaf parsley
½ piece
Bay leaf
Not included in your delivery
1 tablespoon
Olive oil
200 milliliters
Low sodium fish or vegetable stock
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Prepare the stock and cut all of the peppers into strips.
- Chop the onion and crush or mince the garlic.
- Peel or wash the potatoes and dice them into 1cm cubes.
- Heat a generous drizzle of olive oil in a large deep frying pan over medium heat. Fry the onion with the peppers for 5 minutes.
Did you know... the potatoes in this recipe contain niacin, a vitamin that supports normal energy levels in the body.
- Stir in the garlic, the smoked paprika and the Copacabana-style spices*. Fry for 1 more minute.
- Stir in the tomato paste and cook for 2 - 3 more minutes.
- Add the tomatoes, the bay leaf, the potatoes and the stock.
- Cover with the lid and bring to the boil, then turn down the heat and simmer for 12 - 15 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Pat the fish and the shrimp dry with kitchen paper. Halve the fish.
- Carefully transfer both to the stew, making sure they are barely submerged.
- Allow to poach for 3 – 5 minutes, covered, until the fish is done.
- Meanwhile, cut the lemon into 6 wedges and roughly chop the parsley.
- Squeeze the juice of 1 lemon wedge per person into the stew and add half of the parsley. Season with salt and pepper.
- Serve the stew on deep plates and garnish with the rest of parsley.
- Drizzle with the extra virgin olive oil and serve with the rest of the lemon wedges.
