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Snapper with Chorizo

Featured by Quinta da Pedra Alta in the International Wine Club.
Snapper with Chorizo


An undeniably superb dish with authentic chorizo paired with delicate snapper. Enjoy with a glass of your favorite Portuguese white blend.

Yield: 4
Prep Time: 35 Minutes
Cook Time: 40 Minutes


• 4 snapper steaks
• Juice of one lemon
• 3 medium ripe tomatoes
• 2 medium onions
• 1 bay leaf
• 6-7 Tbs. olive oil
• 6-7 Tbs. white wine
• 4 cloves of garlic
• 2 1/2 lbs potatoes
• Pepper, to taste
• 1 red pepper
• Coriander, to taste
• 1 1/2 oz. chorizo
• Salt, to taste
• Vegetable oil, for frying


Season the snapper with lemon juice and a little salt. Leave to marinate about 30 minutes.

Peel and wash the potatoes and cut them into quarters. Fry them in hot oil so that the potatoes do not turn golden brown. When they are fried, place them on a platter over absorbent paper.

Place the fish in a baking pan with the potatoes.

In a pan, place the olive oil, the onions cut into chunks, chopped garlic, the peeled chorizo cut into round slices, and the bay leaf. Leave to sauté over low heat for about three minutes, stirring occasionally with a spoon. Add the peeled tomatoes, broken into pieces, along with the red pepper, cut into strips, and cook until the tomatoes start to break down. Pour the white wine, season with a little salt and pepper, and simmer about two to three minutes.

Pour the previous mixture over the fish and the potatoes and place in preheated 350 degree oven for about 20 to 25 minutes, until the potatoes start to turn golden brown.

Turn off the oven, sprinkle with chopped coriander and serve.

Recipe sourced from

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