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Portuguese Haddock Stew with Potatoes and Bay Leaves
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Course Main Course
Cuisine Portuguese
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 medium potatoes, peeled and cubed
  • 3 bay leaves
  • 1 cup dry white wine
  • 1 pound haddock fillets, cut into chunks
  • 2 cups fish broth
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft.
  • Stir in the potatoes and bay leaves. Cook for two minutes while stirring.
  • Pour in the white wine and let it simmer for three minutes to reduce slightly.
  • Add the fish broth, season with salt and pepper, and bring to a gentle simmer. Cook until the potatoes are tender, about 15 minutes.
  • Add the haddock chunks and simmer for five to seven minutes until the fish turns opaque and flakes easily.
  • Remove the bay leaves, stir in the fresh parsley, and serve at once.

Notes

Use a dry white wine you would drink, as its flavor carries through the broth. Cut the potatoes into even cubes so they cook at the same rate. If the stew thickens too much, add a splash more broth when reheating. Leftovers keep in the refrigerator for two days and reheat gently on the stove without breaking up the fish.
Course: Main Course
Cuisine: Portuguese
Equipment: Large pot, Knife, Cutting board