Bacalhau à Brás - Traditional Portuguese Fish Stew
Experience the vibrant flavors of Portugal with this Bacalhau à Brás, a traditional Portuguese fish stew that highlights the freshness of the sea. This savory dish combines tender chunks of white fish with a rich tomato sauce, perfectly infused with aromatic vegetables and a splash of white wine. Perfect for sharing, this stew is not only a feast for the palate but also brings warmth and comfort to any dining table. Serve it with crusty bread for a satisfying meal that will leave your guests asking for more.
4-6
Servings
N/A
Calories
13
Ingredients
Ingredients
onions
3 (sliced)
garlic cloves
2 (minced)
green pepper
1 (sliced)
olive oil
1/4-1/3 (cup)
whole tomatoes
28 (ounces)
tomato sauce
8 (ounces)
water
1 (cup)
dry white wine
1 (cup)
white fish fillets
1.5-2 (pounds, cut into chunks)
fresh parsley
4 (tablespoons, to taste)
dry crushed red pepper
1/4-1/2 (teaspoon, to taste)
salt
to taste
pepper
to taste
Instructions
1
In a large pot, heat the olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until softened and fragrant, about 5-7 minutes.
2
Stir in the sliced green pepper and continue to cook for another 5 minutes, allowing the flavors to meld.
3
Using a potato masher, mash the whole tomatoes in a separate bowl until crushed, then add them to the pot, along with the tomato sauce, water, and dry white wine.
4
Bring the mixture to a gentle simmer, cover the pot, and cook for 30 minutes, stirring occasionally to prevent sticking.
5
After 30 minutes, gently stir in the white fish fillets, ensuring they are submerged in the sauce. Cover and cook for an additional 10 to 15 minutes, or until the fish is just cooked through and flakes easily.
6
In the last few minutes of cooking, sprinkle in the fresh parsley and dry crushed red pepper. Adjust seasoning with salt and pepper to taste.
7
Serve hot, garnished with extra parsley if desired, along with crusty bread for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bacalhau Brs in this recipe?
This recipe describes a traditional Portuguese fish stew featuring tender chunks of white fish in a rich, aromatic tomato and white wine sauce.
What type of fish should I use for this stew?
You should use 1.5 to 2 pounds of white fish fillets, cut into chunks. Varieties like cod, halibut, or tilapia work well.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
What are the primary aromatics used in the base?
The base is built using sliced onions, minced garlic, and sliced green pepper saut ed in olive oil.
How much olive oil is required?
The recipe calls for 1/4 to 1/3 cup of olive oil.
How do I prepare the whole tomatoes for the sauce?
Use a potato masher to crush 28 ounces of whole tomatoes in a separate bowl before adding them to the pot.
What kind of wine is best for this Portuguese stew?
A dry white wine is recommended for this recipe to add depth to the tomato sauce.
How long should the vegetable and tomato base simmer?
The mixture of tomatoes, sauce, water, and wine should simmer for 30 minutes before adding the fish.
When is the fish added to the pot?
The white fish fillets are added after the sauce has simmered for 30 minutes.
How long does the fish take to cook in the stew?
The fish takes about 10 to 15 minutes to cook through until it flakes easily.
What should I serve with Bacalhau Brs?
It is best served hot with crusty bread for dipping into the savory tomato sauce.
Is this fish stew spicy?
The recipe includes 1/4 to 1/2 teaspoon of dry crushed red pepper, which provides a mild heat that can be adjusted to your preference.
What herbs are used for garnishing?
Fresh parsley is used both in the final minutes of cooking and as an optional garnish for serving.
How much water is needed for the sauce?
The recipe requires 1 cup of water to be mixed into the tomato base.
Can I use tomato sauce in addition to whole tomatoes?
Yes, the recipe uses 8 ounces of tomato sauce along with the crushed whole tomatoes.
How do I know when the onions and garlic are ready?
Saut them for about 5 to 7 minutes until they are softened and fragrant.
What is the preparation for the green pepper?
The green pepper should be sliced before being added to the pot.
Is this considered a one-pot meal?
Yes, this is an efficient one-pot meal where all ingredients are cooked together in a single large pot.
Can I adjust the salt and pepper?
Yes, salt and pepper should be adjusted to taste in the final minutes of cooking.
What are the common tags for this recipe?
Common tags include Portuguese, fish stew, seafood, comfort food, healthy cooking, and dinner.
How many garlic cloves are used?
The recipe calls for 2 minced garlic cloves.
Should the fish be submerged in the sauce?
Yes, when adding the fish fillets, you should ensure they are gently submerged in the simmering sauce.
How many onions does this recipe require?
The recipe calls for 3 sliced onions.
Can I use more than 1/2 teaspoon of red pepper?
Yes, the amount of dry crushed red pepper can be adjusted according to your heat tolerance.
What kind of texture should the fish have?
The fish should be tender and opaque, easily flaking when tested with a fork.
Is there any sugar in this recipe?
According to the nutritional data provided, the sugar content is null or not specified.
What heat level should I use to start the stew?
Start by heating olive oil over medium heat to saut the aromatics.
How often should I stir the stew during the 30-minute simmer?
You should stir occasionally to prevent the sauce from sticking to the bottom of the pot.
How much fresh parsley should I prepare?
You should prepare approximately 4 tablespoons of fresh parsley, or adjust to taste.
Is the pot covered during the simmering phases?
Yes, you should cover the pot while simmering the sauce and also while cooking the fish.