Fish and Pasta Stew
Tasty pasta in a velvety broth along with flaky bits of fish, it is like a hug in a bowl. A very typical meal in Portugal and now I understand why.
Servings: 4
Ingredients
- 2 Tbsp olive oil
- 1 onion medium, finely chopped
- 3 cloves garlic minced
- 1 cup leeks sliced, soaked and clean (or carrots)
- ½ cup red bell pepper finely chopped, optional
- 1 tsp paprika powder
- ¾ cup crushed tomatoes or ½lb (250g) fresh tomatoes, diced
- 1 L shrimp or seafood stock (about 1 qt, 32oz) homemade or store-bought
- 1-2 cup water boiling
- 1 ⅓ cup pasta macaroni or small shells (about ½lb)
- 400 g fish fillets (about 1 lb) haddock, cod, halibut, salmon or another fish of your liking, cut into bite-size pieces
- 200 g shrimp (about ½lb) peeled and deveined, optional
- salt and pepper to taste
- ¼ cup cilantro or parsley, chopped
Instructions
- Season the fish (and shrimp, if using) with salt and pepper and set aside. Chop the onion and the garlic. Heat the broth and water.
- Bring a pan to medium heat, heat the oil, add the onion + a pinch of salt and sauté until it gets translucid.
- Add the garlic (and red pepper, if using), mix and cook for 1 minute. Add the leeks and cook for 2-3 mins.
- Add paprika, stir, then add the tomatoes and let everything simmer for a few minutes to develop the flavours. Add the broth and 1 cup of water (both hot), taste and adjust the seasoning with salt and a pinch of black pepper.
- Bring to a boil and add the pasta. Mix and cook over medium-high heat, stirring occasionally (so the macaroni doesn't stick to the bottom), until the pasta is soft (about 10-12 minutes). If you want the stew with more broth, add more hot water (and check the seasoning) until you get the consistency you prefer.
- Add the fish (and the shrimp, if using), mix and cook for another 3-5 minutes, until the fish is opaque and flakes easily. Ideally, the fish should break up a little in the broth to combine more with the pasta.
- Turn off the heat, sprinkle with the cilantro (or parsley), stir, and it's ready to serve!
Video
Notes
- Option: Use dry cod (pre-soaked and bones removed) instead of fresh white fish in this recipe.
- For a vegan version, use vegetable broth with tofu and/or sliced hearts of palm instead of the fish.
- If the broth/stock contains salt, be careful not to over-salt the dish.
- Serve in bowls with a drizzle of extra virgin olive oil. I also like to add a dash of hot sauce. Crusty bread to mop up the broth is optional but very satisfying!