Make this Portuguese-inspired dish with tautog, which is a delicious bottom fish with firm, white filets that is well suited for braising. Tautog is not the only fish that can be used in this recipe—a mild white fish can also be substituted.
Portuguese Braised Fish Stew
1 pound tautog, cut into chunks (white fish can also be substituted)
2/3 cup white onion, diced
1 tablespoon olive oil
2 teaspoon garlic, diced
16-ounce can diced tomatoes
2 fresh Roma (plum) tomatoes, finely chopped
1/3 cup dry white wine
1 bay leaf
1 teaspoon sugar
2 teaspoons Portuguese crushed red chili sauce
Salt and pepper
1/2 tablespoon butter
4 inches of linguica, sliced into rings
2 tablespoons fresh parsley, chopped
- In a heavy stock pot, cook the onion in olive oil on medium-low heat until translucent. Add the garlic, cover the pot, and cook for about three minutes. Add the bay leaf, chili sauce, butter, wine, sugar and tomatoes. Cover the pot and simmer on low heat for 30 minutes. Season with salt to taste.
- Liberally season the fish with salt and pepper on both sides. Add the linguica to the pot, then place in the fish. Cover the pot and cook until the fish starts to flake apart, about 12 to 15 minutes.
- Serve in bowls garnished with fresh parsley and some chunks of toasted fresh crusty bread.