Bowl of Portuguese fisherman's stew, which includes, clams, mussels, cod, tomatoes, and herbs--a slice of bread
Rating
5 from 1 vote
Comments 2 Comments
Adapted From Roger Berkowitz | Jane Doerfer
Photographer Raley's

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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

Bowl of Portuguese fisherman's stew, which includes, clams, mussels, cod, tomatoes, and herbs--a slice of bread

Portuguese Fisherman’s Stew

5 from 1 vote
This Portuguese fisherman’s stew brings together all the ingredients of Portugal—onion, garlic, clams, mussels, cod, sausage, and tomatoes—in classic fashion.
David Leite
Print
CourseMains
CuisinePortuguese
Servings4 servings
Calories547 kcal
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes

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 (14.5-oz) 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 flat-leaf parsley leaves

Instructions 

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • 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).
  • 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.
  • Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
The New Legal Sea Foods Cookbook

Adapted From

The New Legal Sea Foods Cookbook

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Nutrition

Serving: 1 portionCalories: 547 kcalCarbohydrates: 38 gProtein: 41 gFat: 25 gSaturated Fat: 6 gMonounsaturated Fat: 13 gTrans Fat: 0.1 gCholesterol: 105 mgSodium: 1256 mgFiber: 4 gSugar: 13 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2003 Roger Berkowitz | Jane Doerfer. Photo © 2003 Raley’s. All rights reserved.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me
5 from 1 vote

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Recipe Rating




2 Comments

  1. 5 stars
    Just had this dish for lunch at the King of Prussia PA Restaurant and was blown away. Obviously a smaller portion for lunch but with the fabulous garlic bread, the abundance of linguiça, with two Lagers to wash it down…WOW! Excellent wait staff, clean inviting place with its own vibe; and after only my first visit to Legal Seafoods, I’m hooked!

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