This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking.
The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili.
Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening.
I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking.
Happy thermal cooking,
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes.
In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs.
You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D's Thermal Cooker.
The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version.
The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.
Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
Wash the chicken pieces well and put the in the inner pot.
Add the rest of the ingredients and mix well.
Put on the lid.
After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
Bring to the inner pot to the boil.
Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.