Fish Stew with Spring Flavours: Madeira Groupers, Seafood and Shellfish

10 YO Sercial or Dry Madeira Wine


For 4 people



1,5 kg groupers
4 lagostines
200 gr clams
100 gr de calamares
2 onions
2 garlic cloves
4 ripe tomatoes
4 cherry tomatoes
1 red pepper
1 yellow pepper
1 courgette
50 gr wild rice
200 gr broad beans 
4 courgette flowers
½ gr safron
1 egg
50 gr cream
ground pepper
olive oil




Fish broth: chop onion and garlic, heat olive oil in the pan and gently fry. Add chopped tomatoes in cubes and saffron. Cook for 5 minutes. Add half the fish. Let it cook for more 5 minutes. Cover with water, add salt and cook for 30 minutes. Pass through sieve and put aside.
Groupers: make the filets from the rest of the fish and take out the spines.
Crayfish: cut the crayfish’s tail in two (lengthways) and keep the head for decoration.
Clams: wash the clams; heat a bit of olive oil in a pan, add the shellfish and stir vigorously with high heat until shells open. Take the mollusks from the shells and put aside.
Squids: wash the squids and cut into small cubes
Vegetables: cut the peppers and half the courgette in small cubes
Courgette flowers: cut the other half of the cougette in cubes and cook it in olive oil; season, add the cream and cook for more 5 minutes. Add the egg and mix. Fill the flowers with this batter and put in the oven for 5 minutes at temperature 120ºC.
Heat the fish stock, cook the rice in it and add the vegetables. Following add the flowers, fish fillets, crayfish, clams, squids, broad beans and cherry tomatoes. Cook for 5 minutes and divide all the ingredients by each plate.


Sous Chef Eric Weidmann

Casa Velha do Palheiro