Fish stew is another typical Setubal recipe. It usually always includes European conger, stingray, common torpedo, Lusitanian toadfish, monkfish and spotted dogfish and is served in a cooking pot, with sliced potatoes. There are people who reuse the fish broth to cook the traditional fish stew pasta with curved pasta and mint.
The origin of the fish stew, which means a “mixture”, is the old ships. To avoid throwing away the fishes with low commercial value and which were not good enough to be sold, fishermen started to cook this recipe to feed themselves during their sailing trips.