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A bowl of fish and shellfish stew in an earthenware bowl.
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5 from 1 vote

Portuguese Fisherman's Stew

This Portuguese fisherman's stew brings together all the ingredients of Portugal—onion, garlic, clams, mussels, cod, sausage, and tomatoes—in classic fashion.
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Mains
Cuisine: Portuguese
Servings: 4 servings
Calories: 547

Ingredients

  • 1/4 cup dry white wine
  • generous pinch saffron threads
  • 3 tablespoons olive oil, divided
  • 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 with their juice
  • 1/2 teaspoon dried oregano
  • 6 ounces linguiça, or spicy sausage, cut diagonally into 1/4-inch-thick slices
  • 20 mussels, scrubbed and debearded
  • 12 littleneck clams, scrubbed
  • four (5-ounce) cod fillets
  • salt and freshly ground pepper
  • yellow cornmeal, for dredging
  • 1/4 cup chopped flat-leaf parsley
US - Metric

Instructions

  • Bring the 1/4 cup dry white wine to a simmer in a small saucepan. Add the generous pinch saffron threads. Remove from the heat, cover, and let the pan stand for 15 minutes.
  • Heat 1 tablespoon of the olive oil in a heavy, large saucepan over medium-high heat. Add the 1 1/4 cups coarsely chopped leeks and 1 cup coarsely chopped onion and sauté until tender, about 8 minutes.
  • Add the 1 tablespoon minced garlicand sauté for 1 minute. Add the 3 cups fish stock, one (14.5-oz) can diced tomatoes with their juice, 1/2 teaspoon dried oregano, and the saffron-wine mixture. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
  • Add the 6 ounces linguiça, 20 mussels, and 12 littleneck clams. Cover and increase the heat to high. Boil until the shellfish open and spill their liquor, about 5 to 8 minutes. Discard any that do not open.
  • Meanwhile, pat the four (5-ounce) cod fillets dry. Sprinkle generously with salt and freshly ground pepper. Place the yellow cornmeal on a plate and dip one side of each fillet in the cornmeal to coat.
  • Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over high heat. Add the fish, cornmeal side down, and cook until the bottom is golden brown, about 4 minutes. Turn the fish over. Ladle 1 cup of the broth from the stew over the fish. Cover the skillet and simmer until the fish is just cooked through, about 4 minutes more.
  • To serve, transfer a fish fillet, cornmeal side up, to each of 4 shallow bowls. Arrange the clams, mussels, and sausage around the fish. Carefully ladle the remaining broth and vegetables over. Sprinkle with 1/4 cup chopped flat-leaf parsley and rush to the table.

Nutrition

Serving: 1portion | Calories: 547kcal | Carbohydrates: 38g | Protein: 41g | Fat: 25g | Saturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1256mg | Fiber: 4g | Sugar: 13g