Portuguese-style fish
Description
The shores of Portugal are washed by the waters of the Atlantic Ocean, while the country is not particularly rich in rivers. It's no surprise that seafood is much more common in Portuguese cuisine than river fish. For this Portuguese-style fish recipe, mackerel works perfectly. It's easy to find here, but even if you can't get mackerel—don't worry! Any firm, flavorful fish will do just fine, including my personal favorite, zander. In the original Portuguese recipe, tomato paste isn't used, but our tomatoes (especially store-bought ones) often lack rich flavor and aroma. That's why I find it perfectly acceptable to add a bit of tomato paste to the sauce—it will become thicker, brighter, and tastier. Otherwise, preparing this Portuguese-style fish should present no difficulties at all. Good luck!
Instructions
- 1
Step 1
Rinse the rice thoroughly, cover with plenty of cold water, and cook until almost done—the grains should remain firm and slightly chewy.
- 2
Step 2
Peel the onion and garlic. Slice the garlic into thin pieces and cut the onion into half-rings.
- 3
Step 3
Chop the tomatoes.
- 4
Step 4
Prepare the tomato sauce. To do this, heat a frying pan with vegetable oil and sauté the onion until golden brown.
- 5
Step 5
Add garlic to the onion. Then add tomatoes and tomato paste, mix and cook for a few minutes. Pour in the wine, add cloves, and season with salt. Simmer over low heat, covered.
- 6
Step 6
Chop the parsley and add it to the pan. Mix well.
- 7
Step 7
Cut the fish fillet into medium-sized pieces.
- 8
Step 8
Place the rice in the sauce and mix. Put the fillets on top of the rice. Season with salt, sprinkle with thyme, cover with a lid, and simmer over the lowest heat until the fish is cooked. Serve on plates and bring to the table!