Fish and Portuguese Shrimp
Dive into the bold, Mediterranean-inspired flavors of Fish and Portuguese Shrimp—a vibrant seafood dish that combines tender white fish fillets and succulent shrimp in a rich tomato-based sauce infused with smoky paprika, oregano, and dry white wine. This recipe layers deep, aromatic flavors by sautéing fresh onion, garlic, and red bell pepper, then simmering them with ripe tomatoes and a touch of tomato paste to create a luscious sauce. The fish and shrimp are perfectly cooked in the same skillet, ensuring every bite is infused with savory goodness. Finished with a zesty hit of fresh lemon juice and parsley, this one-pan recipe is not only easy to prepare in under an hour but also elegant enough for a dinner party. Pair it with fluffy rice or crusty bread to soak up every drop of the delicious sauce, and transport your taste buds straight to coastal Portugal. Perfect for seafood lovers searching for a stunning yet simple dish.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or haddock)
- 12 pieces large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 4 medium fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 0.5 cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Pat the fish fillets dry with paper towels and sprinkle both sides with a pinch of salt and pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the onion and sauté for 3-4 minutes until soft and translucent, then stir in the garlic and cook for an additional 1 minute.
Add the diced red bell pepper and cook for another 3-4 minutes, stirring occasionally.
Mix in the chopped fresh tomatoes, tomato paste, dry white wine, paprika, smoked paprika, oregano, salt, and black pepper. Stir well and let the mixture simmer for 8-10 minutes until the sauce thickens.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the fish fillets for 2-3 minutes per side until lightly golden. Remove and set aside.
Add the shrimp to the sauce and cook for 2-3 minutes until they turn pink and opaque.
Gently nestle the seared fish fillets into the sauce and spoon some of the sauce over them. Cover the skillet and let it simmer on low heat for an additional 5 minutes to fully cook the fish.
Turn off the heat and drizzle the lemon juice over the dish. Sprinkle with fresh parsley for garnish.
Serve hot with your choice of rice, crusty bread, or a fresh salad on the side.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.8 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 339 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3647 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
