Galician fish stew

Galician fish stew
Galician fish stew 5 1 Stefano Moraschini


Clean the fish, entrails, take away the scales long and wash under running water, then cut into larger chunks and leave small ones whole.

We recommend that you do not remove the plugs, because contribute to forming the flavor of the dish.

Divide half the peppers, give them seeds and white membranes and cut them into small pieces.

Briefly sear the tomatoes in boiling water, cut them into quarters and remove the seeds.

Peel the potatoes and cut into slices of uniform thickness.

Fry the onion brunoise and chopped garlic in a pan with hot oil for 5 minutes over low heat.

Add the celery and carrots, cleaned and chopped, and fry them for 5 minutes over medium heat.

Add the prepared peppers and let them cook for 10 minutes, then do a layer of tomatoes and place a piece of fish.

Season with salt and pepper and add the bay leaf.

Formed a layer of sliced potatoes, cover with the rest of the fish, add salt and pepper and finish with another layer of potatoes.

Pour the white wine and water (or fish stock) and cook covered casserole for about 30 minutes, or until the potatoes are soft.

Do not open the pressure cooker before the end of cooking; to prevent the ingredients from sticking to the bottom, shake it lightly.

Galician fish stew

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)