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Massada de Peixe

Serves 4 to 6 Entree pasta, Pasta & Rice

Massada de Peixe

Massada de Peixe hails from the sun-drenched Algarve, where the sea's bounty meets the simplicity of home cooking. This dish is a staple on Portuguese tables, especially when families gather for a leisurely weekend meal. It captures the essence of the coastal lifestyle, where fresh fish and local produce come together in a way that's as unpretentious as it is satisfying.

Expect a harmonious blend of flavors, where the tender grouper or rockfish melds with the sweetness of ripe tomatoes and the subtle bite of green pepper. The small elbow pasta absorbs the rich fish broth, creating a comforting, hearty dish. A generous sprinkle of fresh coriander adds a bright note, while the olive oil ties everything together with its lush, fruity warmth.

Ingredients

  • 800 ggrouper or rockfish — cut into thick steaks
  • 250 gsmall elbow pasta
  • 1onion — finely chopped
  • 4 clovesgarlic — minced
  • 4ripe tomatoes — grated
  • 1green pepper — diced
  • 120 mldry white wine
  • 1.2 Lfish broth
  • 4 tbspfresh coriander — chopped
  • 5 tbspolive oil
  • to tastefine sea salt

Method

  1. Start by preparing the refogado. In a large pot, heat 5 tablespoons of olive oil over medium heat. Finely chop 1 onion and 4 cloves of garlic, then add them to the pot. Cook until the onion is translucent and the garlic is fragrant, about 3 to 5 minutes. Grate 4 ripe tomatoes directly into the pot, stirring occasionally, until the mixture becomes thick and sweet, losing its raw edge.
  2. Slice 1 green pepper into thin strips and add it to the pot. Stir the pepper into the refogado and cook for another 2 minutes until it softens slightly. Pour in 120 ml of dry white wine, stirring to deglaze the pot, and let it simmer until the alcohol evaporates and the mixture is aromatic.
  3. Add 1.2 L of fish broth to the pot and increase the heat to bring it to a boil. Taste the broth and season with fine sea salt to your liking. The salt should enhance the flavors without overpowering them.
  4. Once the broth is boiling, add 250 g of small elbow pasta. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Cook the pasta until it is al dente, absorbing the flavors of the broth, which should take on a slightly thicker consistency.
  5. Cut 800 g of grouper or rockfish into large chunks and gently fold them into the pot. Allow the fish to cook in the residual heat of the broth for about 3 to 5 minutes, or until it turns opaque and flakes easily with a fork. The fish should remain tender and moist.
  6. Just before serving, finely chop 4 tablespoons of fresh coriander and sprinkle it over the dish. Stir gently to combine, ensuring the coriander's fresh aroma permeates the dish. Serve the Massada de Peixe immediately, ensuring each bowl has a generous amount of broth, pasta, and fish.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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