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Massada de peixe (Portuguese fish stew with small pasta)

Massada de peixe is a Portuguese fish stew for 4 people, ready in 45 minutes, rated easy, at about €3.40 per serving. Hake cooks in large flakes in a paprika tomato sauce where small pasta simmers directly, soaking up the fish flavor. Success comes from the pasta's starch, which naturally thickens the sauce without making it too heavy.

I'm suggesting a massada de peixe, a Portuguese fish stew where small pasta cooks right in the sauce, it's real grandmother's cooking.

Massada de peixe (Portuguese fish stew with small pasta)
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Massada de peixe is the kind of dish that warms you up without any fuss. The hake breaks into tender flakes in a tomato sauce seasoned with paprika, while small pasta, cooked right in the sauce, picks up a slightly thickened, almost creamy texture that gives the dish its character. It's a simple recipe, but one with real personality thanks to the mix of tomato, bell pepper, and fresh cilantro.

This is the kind of meal to make on a weeknight when you want something comforting without spending hours in the kitchen, but it also works for a casual Sunday with guests. Kids tend to like it because the pasta softens the fish flavor and the hake pieces are easy to spot on the plate. One pot is all you need, which makes weeknight cleanup easier.

The ingredients

4 people

Fish counter

  • Hake fillets 600 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Red bell pepper 1
  • Cilantro 1 sprig

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Ditalini pastaoften in the pantry 200 g
  • White wineoften in the pantry 10 cl
  • Paprikaoften in the pantry 1 tsp
  • Chicken brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 3 tbsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten

The step by step recipe

  1. Thinly slice the onions, garlic, and bell pepper, then soften them in the olive oil over medium heat. 10 min

    Let them stew gently without browning, that's what gives the sauce its sweetness.

  2. Pour in the white wine, paprika, bay leaves, and tomatoes, then let it reduce over low heat. 10 min

    Paprika releases more flavor in fat, stir it in well before adding liquid.

  3. Add the hot broth and bring to a simmer, then stir in the pasta and cook, stirring often. 10 min

    The pasta will stick to the bottom if you forget it, scrape the pot with a spatula.

  4. Cut the hake into large chunks and slide them into the stew for the last few minutes. 5 min

    Stop stirring directly and just fold gently with a spoon, so the fish stays in nice pieces.

  5. Taste, adjust the salt and pepper, then sprinkle with chopped cilantro before serving piping hot.

    If the stew gets too thick, loosen it with a ladle of hot water.

Our tips to get it right

  • Pick ditalini, small shells, or another short pasta shape, they absorb the sauce more evenly than long pasta and cook consistently in the stew.
  • Prep all your vegetables before you start, once the pasta goes into the pot things move fast and you won't have time to chop anything else.
  • If your tomato sauce tastes too acidic, add a pinch of sugar at the same time as the paprika, it balances things out without being noticeable in the finished dish.

The variations

  • Swap the hake for cod or monkfish, both hold their shape well during cooking.
  • For a vegetarian version, skip the fish and stir in cooked chickpeas near the end, using vegetable broth instead of chicken broth.
  • For picky kids, chop the bell pepper very finely or blend it into the sauce, and serve a lemon wedge on the side instead of cooking it in.

What to serve it with

  • A glass of dry white wine
  • Crusty bread for dipping
  • A simple green salad

Storage

Massada de peixe keeps for 2 days in the fridge in a sealed container, the pasta keeps absorbing sauce so add a ladle of hot water when reheating. It doesn't freeze particularly well since the pasta softens too much, it's best eaten fresh. Reheat gently in a pot, stirring carefully so the fish pieces stay intact.

Questions about this dish

Can you use a different fish instead of hake?

Yes, cod, monkfish, or even whiting work well. Choose a firm white fish that holds together in large pieces so it doesn't break apart in the sauce.

Can you make the sauce ahead of time?

You can make the tomato base with onions, garlic, and bell pepper a day ahead and keep it in the fridge. Add the pasta and fish only right before serving to keep the right texture.

Why cook the pasta directly in the stew?

The starch released by the pasta naturally thickens the sauce and lets it soak up all the fish and spice flavors. That's what makes this dish so rich and cohesive without adding cream or flour.

Is this dish good for kids?

Yes, the flavor is mild thanks to the pasta and tomato, and the fish pieces are easy to spot and check for bones. You can cut back on the paprika if your kids prefer milder flavors.

How long does it take to make a massada de peixe?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a massada de peixe?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a massada de peixe cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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