members recipes

A variation on the classic Portuguese wet rice, this type of dish has become increasingly popular in restaurants and homes throughout Portugal. This recipe is stolen from an excellent cook who in turn got it from the fishmonger in the village… The idea is to make a stock as flavourful as possible for cooking the pasta in. Any type of small shaped pasta can be used though the most common is small macaroni.

Ingredients
500gr firm fish on the bone (monk fish, red snapper)
1 red pepper (coarsely chopped)
1 green pepper (coarsely chopped)
1 finely chopped onion
2 cloves of garlic ( finely chopped)
4 ripe tomatoes
1 dried chillie
200cl beer
4 bay leaves
4tbsp olive oil
1 or 2 cups of seafood/fish stock or water
250gr small pasta shapes
1 small bunch of coriander
Salt

Method
1. In a large pot, heat the olive oil then add the onion, the chillie and cook until soft. Add the garlic, stir for a minute then add the tomatoes, cook for a few minutes and finally add the peppers.

2. Just as the peppers begin to soften add the beer, salt and taste. Add the fish, cover and allow the fish to cook, turning if using large pieces. Take care not to overcook.

3. Remove the fish from the pot to a plate to cool down. Remove the bay leaves and blend with a hand blender.

4. Strain the cooking liquid, return to the pot, add stock or water and bring to boil and add the pasta. The pasta should be cooked “wet” and some sauce should remain at the end. While the pasta cooks, debone the fish and cut into large chunks.

5. When pasta is ready, check seasoning and add the fish, stir gently and finally add the coriander.