Posted on Thursday, September 25, 2025 in
Seafood Recipes
Authentic Azorean Fish Alcatra | Portuguese clay pot stew with mixed fish, smoked pork belly, onions, tomatoes, wine & aromatic spices.
| Preparation time | 30 min |
| Cooking Time | 1 h 30 min |
| Ready In | 2 h 30 min |
| Level of Difficulty | Easy |
| Servings | 6 Servings |
Nutrition Facts (Per Serving)
| Calories | 770 kcal |
| Fat | 77 g |
| Carbs | 15 g |
| Protein | 39 g |
Ingredients
4 ½ lbs mixed fish (such as conger, grouper, snapper, blackbelly rosefish), cut into large pieces3 large onions, sliced into rings6 cloves garlic, minced2 large tomatoes, peeled and diced9 oz smoked pork belly or bacon, cut into cubes7 tbsp pork lard (about 3 ½ oz)3 ½ tbsp butter (about 1 ¾ oz)2 cups dry white wine2 bay leaves1 tsp paprikaPepper paste (pimentão or hot pepper paste), to tasteChopped parsley, to tasteSalt and black pepper, to tasteAllspice, to taste
Preparation
- Generously grease a clay baking dish with pork lard.
- On the bottom, arrange a layer of onion rings, garlic, pork belly, bay leaves, and allspice.
- Place a layer of fish pieces on top.
- Add another layer of onions, garlic, diced tomatoes, pork belly, parsley, paprika, pepper paste, salt, and black pepper.
- Repeat the layering until all ingredients are used, finishing with onions and tomatoes on top.
- Pour the white wine over everything. Dot the top with small pieces of butter.
- Cover the dish with perforated aluminum foil.
- Let marinate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Bake for 60–90 minutes, until the fish is cooked through and lightly browned.
- Add a little more wine mixed with water if needed to keep it moist.
- Serve hot with boiled potatoes or fresh bread.
Recipe & Photo Credit: mundoazores.com
Recommended Cook Book
Want to master more authentic Portuguese dishes? I learned so many cooking techniques from Taste Portugal 101 Easy Portuguese Recipes—it’s a staple in our kitchen and the perfect companion to the recipes on this site.
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