Assobio with Fish Stew Pasta

Assobio with Fish Stew Pasta

We searched for people who inspire us because of their relationship with gastronomy and wine.

In Lisbon, we got together with Tiago who, besides being a copywriter, is often the ‘chef’ at his home. The creativity his profession demands has continuity in the kitchen and, mostly at weekends, he loves all the routine from begining to cook until the dish arrives at the table. We’ve followed his steps at a saturday when the challenge was to cook something to pair with Assobio red. With the market right by his doorstep, the choice was easy and, when his friends arrived, the Fish Stew Pasta was ready to be served.


  • Pasta (elbow macaroni)
  • Fish (grouper)
  • Ripe tomatoes
  • Onion
  • Garlic
  • Paprika paste
  • Coriander
  • Salt
  • Black pepper
  • Chilli pepper
  • White wine


Boil the fish. Reserve the cooking water.

In a separate saucepan, sauté the chopped onion and garlic. Add the tomato chopped into small cubes. Add a tablespoon of paprika paste, salt and pepper to taste, chopped chilli pepper and a glass of white wine.

Let stew and stir occasionally until obtaining a thick sauce. Then add the water used to boil the fish. Once it has reached a boil, add the macaroni.

Shortly before the macaroni is fully cooked, add the boneless fish and chopped coriander. Stir and let stew.


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