Portuguese Fish Steamed in Tomato Sauce

A couple weeks ago we attended an event in Downtown New Bedford, Viva Portugal.  We went to a cooking demonstration and learned how to cook a Portuguese Fish dish from Maria Lawton.

We went home that day and decided to try it for ourselves.  It was amazing and so easy! Here is what you will need:

SAUCE
2 Tablespoons of Olive Oil
1 Large can of Diced Tomatoes
1 Small can of Diced Tomatoes with garlic
1 Sweet Onion, Chopped
3 Tablespoons Garlic, Minced
3 Tablespoons Hot Crushed Red Pepper

FISH
1-2 lbs Cod Fish
1 Cup Beer (I used Coors Light) (You could also use white wine or water)
Paprika
1 Bunch Parsley, Chopped

In a pan, heat the olive oil.  Add in the tomato's, chopped onion, garlic and crushed red pepper. Heat on high for about 5-10 minutes and then simmer for 30 minutes but you can let simmer longer if needed.

Now that the sauce has been prepared we can start the fish.  Add the beer to the sauce and heat covered until steaming.  Divide the fish into 4 sections and salt.  Add to the pan and sprinkle with paprika to taste.

Cover and let the fish cook for about 20 minutes or until done.  Top with the fresh parsley and serve with rice, potato or pasta.  Enjoy!

Shrimp Mozambique

Tonight I was feeling like shrimp but not wanting the same old shrimp scampi that I always make.  I decided to go with a Portuguese dish, Shrimp Mozambique.   This dish is full of flavor and so easy and quick to make.  I love making it with Shrimp but you can also make it with Chicken.  I actually made this dish last Valentine's Day with both chicken and shrimp and used a heart shape cookie cutter to make the chicken pieces in the shape of hearts! 

 To start off you will need all the ingredients below: 

2 bags of boil in a bag whole grain rice
20 large shrimp peeled and deveined
 2 sticks of margarine
1 bottle of light beer
3 cloves of garlic sliced
1/2 a sweet onion, chopped
3 teaspoons minced garlic with two teaspoons of juice (jarred)
2 teaspoons paprika
Salt to taste
4 packets of Goya con azafern seasoning

 First you can start to cook your rice by following the directions on the box.  In a large skillet melt the margarine with the can on beer.  Add the onion, garlic and paprika.  Saute for about 10 minutes.  Add the shrimp and cook until pink.  Add the Goya Seasoning and salt and pepper to taste.  Stir, turn the heat off and cover for about 15 minutes to let the shrimp absorb the flavor.  Serve over rice and Enjoy!