Fish Maw Stew originates from Figueira da Foz – cod fishing city – and is designated as a fishermen dish made with codfish leftovers.
Fish maw – which cod fishermen called ‘sames’ – is dried fish swim bladder. This food was accessible to the fishermen at work. Fish maw was extracted from the rejected spine on the fish scale and then clean and salted by the ‘sea dogs’ and deckhands.
These dishes were part of the traditional meals of fishermen boarding the vessels for long months of cod fishing in the Newfoundland and were prepared with the less noble parts neglected by the codfish industry of long ago, which is the case of fish maw.
First, wash the fish maw and clean the dark skin, cartilage, and some impurities. Then heat it in boiling water before passing it through cold water and slice it into pieces. Sauté the well-chopped onion, garlic, and parsley in olive oil in a pot. After it turns brown, pour the white wine, peeled tomatoes, chorizo slices, and pieces of fish maw.
When it is cooked, add the navy beans and let it boil. Season with salt and piri piri to taste. Do not forget the water for boiling the beans, which will also be necessary.
Direção-Geral de Agricultura e Desenvolvimento Rural - Produtos Tradicionais Portugueses