Posted on Thursday, September 25, 2025 in
Seafood Recipes
Experience the rich flavors of the Azores with this authentic Azorean fish alcatra recipe, a traditional Portuguese clay pot stew that brings together fresh seafood and smoky pork in a savory, aromatic feast. Featuring a mix of firm, meaty fish such as conger, grouper, snapper, and blackbelly rosefish, this dish is layered with caramelized onions, garlic, juicy tomatoes, smoked pork belly, and a touch of paprika and pepper paste for authentic Portuguese heat. Enhanced with fragrant bay leaves, allspice, butter, and white wine, the slow-baked clay pot method melds the flavors into a succulent, hearty stew. Perfectly served with boiled potatoes or fresh crusty bread, this Alcatra is ideal for family gatherings or a special dinner. Follow simple layering, marinating, and baking steps to achieve tender, flavorful fish infused with smoky, aromatic undertones. Discover how traditional Portuguese ingredients and techniques create a restaurant-quality Azorean classic right in your own kitchen.
| Preparation time | 30 min |
| Cooking Time | 1 h 30 min |
| Ready In | 2 h 30 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Nutrition Facts (Per Serving)
| Calories | 770 |
| Fat | 77g |
| Carbs | 15g |
| Protein | 39g |
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
Get Portuguese ingredients 
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
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