Teresa Rebelo proposal, author of the blog Lume Brando, for the month of April is a reinvention of a traditional recipe, Fish Stew with Sweet Potatoes.

During 12 months, 12 exclusive recipes section we present you with a delicious recipe, ideal for the whole family.


Ingredients (for 4 people)

600g of cleaned and arranged fish
2 sweet potatoes
2 ripe tomatoes
½ red bell pepper
½ green bell pepper
1 onion
3 cloves of garlic
150 ml of tomato pulp
100 ml of white wine
1 sprig of parsley
1 lemon
Olive oil to taste
Salt to taste
Freshly ground black pepper to taste


RODI products used in the preparation of this recipe:
Kitchen sink: Box Lux 50 Grey
Mixer: Line MN 807 B
Accessory: Glass chopping board


Preparation Mode

Season the fish with salt, black pepper and lemon juice.  Finely slice the onion, garlic, peppers and tomatoes. Wash and peel the sweet potato into about 3 mm slices.
In a pan, put a base of olive oil and make a layer of sweet potato.
Season with salt and pepper and make a layer of fish. Spread some tomato slices, onion rings, sliced garlic and bell pepper slices. Sprinkle with a little salt and pepper, some parsley leaves and add a drizzle of olive oil. Add some tomato pulp. Make a layer of sweet potato and repeat the order of the ingredients until they are finished. Drizzle with the white wine and add a sprig of parsley.
Cover and bring to the boil, cooking over medium or medium-low heat for about 45 minutes, keeping an eye on it from time to time.

Tip: If you think you’re not getting enough liquid, you can add a little water.


Recipe developed by: