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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.
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