Portuguese Fisherman’s Stew

Legal Sea Foods in Boston, Massachusetts, brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, and tomatoes — in this delicious mariner stew.–The Editors of Bon Appétit

Portuguese Fisherman's Stew Recipe

  • Quick Glance
  • 45 M
  • 1 H, 35 M
  • Serves 4

Ingredients

  • 1/4 cup dry white wine
  • 1 generous pinch saffron threads
  • 3 tablespoons olive oil
  • 1 1/4 cups coarsely chopped leeks
  • 1 cup coarsely chopped onion
  • 1 tablespoon minced garlic
  • 3 cups fish stock or bottled clam juice
  • One 14 1/2-ounce can diced tomatoes in juice
  • 1/2 teaspoon dried oregano
  • 6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
  • 20 mussels, scrubbed and debearded
  • 12 littleneck clams, scrubbed
  • Four 5-ounce cod fillets
  • Yellow cornmeal
  • 1/4 cup chopped fresh parsley

Directions

  • 1. Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • 2. Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. Add garlic; saute 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
  • 3. Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat remaining 2 tablespoons of oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
  • 4. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail