Teresa Rebelo proposal, author of the blog Lume Brando, for the month of April is a reinvention of a traditional recipe, Fish Stew with Sweet Potatoes.
During 12 months, 12 exclusive recipes section we present you with a delicious recipe, ideal for the whole family.
Ingredients (for 4 people)
600g of cleaned and arranged fish
2 sweet potatoes
2 ripe tomatoes
½ red bell pepper + ½ green bell pepper
3 cloves of garlic
150 ml of tomato pulp
100 ml of white wine
1 sprig of parsley
A splash of olive oil
Salt and freshly ground black pepper
RODI products used in the preparation of this recipe:
Kitchen sink: Box Lux 50 Grey
Tap/mixer: Line MN 807 B
Accessory: Glass chopping board
Season the fish with salt, black pepper, and lemon juice.
Finely slice the onion, garlic, peppers, and tomatoes. Wash and peel the sweet potato into about 3 mm slices.
In a pan, put a base of olive oil and make a layer of sweet potato.
Season with salt and pepper and make a layer of fish.
Spread some tomato slices, onion rings, garlic, and bell pepper slices.
Sprinkle with a bit of salt and pepper, some parsley leaves, and add a drizzle of olive oil. Add some tomato pulp.
Make a layer of sweet potato and repeat the order of the ingredients until they are finished.
Drizzle with the white wine and add a sprig of parsley.
Cover and bring to a boil, cooking over medium or medium-low heat for about 45 minutes, keeping an eye on it from time to time.
Tip: If you think you’re not getting enough liquid, you can add a little water.