This Portuguese fisherman’s stew, from Legal Sea Foods, brings together all the ingredients of Portugal–onion, garlic, clams, mussels, cod, sausage, and tomatoes.
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
- Quick Glance
- 45 M
- 1 H, 35 M
- Serves 4
- 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 flat-leaf parsley leaves
- 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.