The dish that will take you to faraway Portugal.
A classic fisherman's stew/Apik Gabai
Chef Ile Mermelstein takes us on a tour of the beaches of Portugal with a classic and easy to prepare fisherman's stew, with fried potatoes and an excellent sauce based on white wine.
It is recommended to serve with plain bread or challah and a glass of wine on the side.
If you have real fish stock, fine, but a glass of wine will also work.
If you found a product in delicatessens of high-quality concentrated fish stock (those to which you add a glass of boiling water), this would also be an excellent option.
Ingredients for 4 dishes:
oil for frying
6 units of potato, peeled and cut into circles
2 onions, peeled and thinly sliced lengthwise
6 cloves of garlic cut into thin slices
2 ripe tomatoes, peeled and diced
1 cup fish stock (or water)
1 glass of dry white wine
A pinch of salt, black pepper and sweet paprika
4 fresh cod fillets without the skin
3 tablespoons chopped cilantro
Preparation:
1.
Fill a tall pot with oil for frying up to a height of 2-3 cm. When the oil is hot, fry the potatoes until they are golden brown in color. Remove to absorbent paper.
2.
In a cauldron or flat pot, fry the onion until transparent. Add the garlic and steam for about a minute Add the tomatoes, mix and add the fish stock and the glass of white wine.
3.
Season with salt, black pepper and sweet paprika.
4.
Cook for about 10 minutes, taste and adjust seasoning, if necessary.
5.
Transfer the fried potatoes to a pot with The sauce.
6.
Season the cod fillets with salt and black pepper and place them on top of the potatoes. Sprinkle chopped cilantro on top.
7.
Cook with a cover for about 10 more minutes, until the fish is ready.
More fish recipes:
Classic Tripolitanian Harima
The Fish Guide with Chef Yoram Nitzan
How do you grill fish on the fire?
More on the same topic:
Portugal
fish
stew