Peixe Guisado (Stewed Gurnard)

Ingredients

• the fish
• sliced Spanish onions
• tomatoes
• pepper
• salt
• two wineglassfuls of stout port wine
• same quantity of salad oil
• a tablespoonful of anchovy sauce
• a little cayenne
• a breakfastcupful of nicely boiled rice

Method

1. 1

   Cut the fish into slices and place in a stewpan with onions and tomatoes; add pepper and salt.

2. 2

   Pour over stout port wine, salad oil, anchovy sauce, and cayenne.

3. 3

   Stew gently until onions are cooked, then add boiled rice and serve.

4. 4

   No water to be used.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 38. The excerpt below is the record exactly as published.

Peixe Guisado (Stewed Gurnard) Carne 'Secca e Fejoues (Dried Beef and Black Beans) Carne Ananda (Fillets of Mutton) Galinhag'einada com Arroz (Stewed Chicken and Rice) Fritadas de Banana (Banana Fritters) Moz Polo (Walnut Cake) Fruta (Fruit) 74 BRAZIL Puchero a la Criolla. (Oxtail Soup.) Take a pot and put it on the fire with water, noticing that the quantity be in proportion to the meat to be used ; put in the meat, which should consist of the thicker parts of the tail and bits of ribs of beef cut across, with a little salt, and leave it till it boils and skim it. If the soup is not clear put in a little cold water, and after it boils skim it again. Then put in onions, French beans, cabbage, dried beans, pumpkin, parsley, bits of bacon, and some bits of sausage, a bunch of fine herbs, and some celery, more salt, and a little cayenne pepper. After the vegetables have boiled put in some rice (previously soaked for two hours), and when it has swollen take the pot off the fire. Serve with the vegetables and pieces of the tail and rib meat cut in neat pieces. Peixe Guisado. (Stewed Gurnard.) Cut the fish into slices and place in a stewpan with sliced Spanish onions and tomatoes ; pepper and salt, Pour over them two wineglassfuls of stout port wine, with same quantity of salad oil, a tablespoonful of anchovy sauce, and a little cayenne. Stew gently until the onions are quite cooked, then pour in a break- fastcupful of nicely boiled ric

Cook this with the app: pantry check, scaling, and the assistant.