*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Fish -- whatever available
                         - shellfish
    2       pn           Salt
    4       tb           Olive oil
    2                    Onions -- chopped
    8                    Tomatoes -- peeled & chopped
    1                    Green pepper -- seeded &
                         - chopped
    4       lg           Cloves garlic -- crushed
    1       pn           Nutmeg
      1/2   ts           Ground allspice
    3       ts           Piri-piri sauce
                         - see recipe
    1       sm           Glass dry white wine
    1                    Handful coriander leaves
                         - chopped
    4                    Slices of bread with the
                         - crusts cut off
   This is a real fisherman’s stew, dependent on whatever
   the boats have brought in.  The spices and hervs give
   the dish its special Portuguese identity.
   Clean the fish and cut into fairly small pieces,
   removing as many bones as possible.  Sprinkle the salt
   over the fish and leave while you make the following
   sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir
   in the onions, tomatoes and pepper. Cook gently until
   they start to soften, then put in the garlic, nutmeg,
   allspice and piri-piri sauce. Add the wine and a
   little water. Cook for about 5 minutes, stirring
   frequently, then remove from the heat. Lightly oil the
   bottom of a shallow, ovenproff dish (preferably
   earthenware). Put in a layer of fish followed by a
   layer of sauce and sprinkle with coriander. Continue
   with these layers until the ingredients are used up.
   Cover the top of with the bread and sprikle well with
   the remaining oil or dot with a little butter. Cook in
   a pre-heated oven at 350 degrees F. for about 30
   minutes or until the fish is tender. Serve with boiled
   or sliced and fried potatoes, bread and a slad to make
   a substantial main meal. If you cannot obtain
   coriander leaves, you can use fresh parsley instead,
   but this will alter the flavour of the dish.
   by Michael Bateman, Caroline Conran & Oliver Gillie.
   Published in 1981 by Houghton Mifflin Company.
   Shared by Robert Rostrup
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