4 Revenue of Masada Fish Must-See

Fish and pasta go well at any time. Learn how to make these 4 recipes of masada fish, with different ingredients.

The masada fish is a great combination between a protein of easy digestion (the fish) and one of the most popular sources of carbohydrates (pasta).

4 Revenue of Masada Fish Must-See

Typically Portuguese, and especially the alentejo, the pasta recipes fish, also known as massadas fish, can be served as a main dish or entry, at lunch or dinner.

It’s a dish that offers great nutritional value and the different possibilities of ingredients in the preparation. Learn 4 ways to prepare for the masses of fish, and place this option in your recipe book.



Only the fish to your liking and the spices. This tip is quick and very tasty, with the traditional mass cotovelinhos.

– Ingredients –

  • 3 slices of corvina (or other fish to taste)
  • 1 onion
  • 1 tomato, ripe large
  • ½ Green pepper cut into strips
  • 1 bay leaf
  • 3 tablespoons tablespoon olive oil
  • 250g of pasta elbow
  • Salt q. b.
  • Pepper q. b.
  • Coriander q. b.

– Mode of preparation –

  1. Finely chop the onion, remove the skin and cut the tomatoes into pieces.
  2. In a pan, put the onion and tomato, add the strips of pepper, the bay leaf, the pepper and the salt. Let it stew.
  3. Add water to the sautéed mixture and place the fish. Cook.
  4. After 5 minutes, remove the fish and add it to the dough. When the pasta is cooked the dish is ready. Serve with coriander sprinkled.

With some different ingredients from the first suggestion, this option also brings the shrimp to leave the dish even more tasty.

– Ingredients –

  • 3 slices of hake
  • 200g of shrimps
  • 1 onion
  • 1 coriander sauce
  • 2 cloves of garlic
  • 3 ripe tomatoes
  • Pulp of tomato
  • ½ Green pepper
  • ½ Bell pepper red
  • ½ Yellow bell pepper
  • Mass to taste
  • White wine
  • Water
  • Olive oil
  • Salt

4 Revenue of Masada Fish Must-See 2

– Mode of preparation –

  1. In a pan, boil the fish in water and salt and leave little time for that it is not fully cooked.
  2. In another pan, prepare a sofrito with onion and garlic, add after the tomatoes into cubes, the prawns and the peppers into strips.
  3. As the sofrito is ready, add a good scam wine, tomato paste, a cup of the water where the fish was cooked, half of the chopped coriander and let it cook for a few minutes.
  4. Enter the mass for about 10 or 12 minutes to bake. Grind the salt and, if necessary, add more water where did bake the fish.
  5. When you are missing about 5 minutes to the end of the cooking of the batter, add the hake until it is tender.
  6. To finish, turn off the heat, add the remaining chopped coriander and leave the pan to stand with the lid closed for another 5 minutes.

If you like to accompany the fish with various seafood, this option is for you.

– Ingredients –

  • 1 chaputa great or another fish of pulp lasts
  • 300g mix of seafood (the core of clam and mussel, shrimp and delights of the sea)
  • 2 and 1/2 cups of water from the cooking of the fish
  • 1 cup of pasta cotovelinhos
  • 2 ripe tomatoes peeled and without seeds
  • 1/2 green pepper
  • 1 large onion
  • 3 cloves of garlic
  • 2 tablespoons of white wine
  • 1 handful of coriander, fresh
  • 1 bay leaf
  • Mint, olive oil, salt and pepper q. b.

– Mode of preparation –

  1. Bake the fish in water with salt. Strain the cooking water and reserve.
  2. Clean the fish of bones and skins and separate the chips.
  3. Finely chop the onion and the garlic and heat in a clay pot with the olive oil.
  4. When they are translucent, add the tomatoes and the peppers into cubes, bay leaf and the coriander.
  5. Drizzle with the wine and let it cook for a few minutes.
  6. Join the mix of shellfish and the water from the cooking of the fish.
  7. Season with salt and pepper to taste, cover and let it cook for a few minutes.
  8. Join then the dough, re-cover the pot and let simmer for about 20/30 minutes, until the dough is al dent.
  9. Rectify the seasoning if necessary, add the fish and turn off the heat.
  10. Place the mint, leave to investigate for a few minutes with the pan covered and servant.

4 Revenue of Masada Fish Must-See 3


And to finish, a suggestion, so that you can prepare for the masses of the fish with the practicality of your kitchen robot.

– Ingredients –

  • 300g mass type elbow
  • 1 litre water
  • 300g cubes of monkfish
  • 250g treats of the sea
  • 1 can of mushrooms small
  • 1 onion
  • 3 cloves of garlic
  • 1 can of tomatoes in pieces
  • 1 fish stock
  • Olive oil, salt, pepper and the chopped coriander q. b.

– Mode of preparation –

  1. Place in the glass of the Thermomix the onion, the garlic, the tomatoes in pieces, the mushrooms and the coriander. Chop 5 sec./Reg. 5.
  2. Then, saute 5 min./100°C/Spd. 1.
  3. Add the water, fish broth, salt and pepper.
  4. Attach the basket with the monkfish, schedule 10 min./Varoma/Vel. 1.
  5. Remove the basket and reserve the monkfish.
  6. Grind the mixture that was in the cup 15 sec./Reg. 5. Add the dough, and schedule 8 min./100°C/ Spd. spoon reverse.
  7. Join the monkfish reserved, the delights of the sea in pieces. To program 1 min./100°C/Spd. spoon reverse. Serve with more chopped coriander.