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Portuguese Fish Stew

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Recipe Summary Portuguese Fish Stew

This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!

Ingredients | Lau Lau Fish Eats Human

¼ cup olive oil

2 leeks, coarsely chopped

1 large onion, chopped

1 bulb fennel bulb, coarsely chopped

5 cloves garlic, minced

1 quart fish stock

2 cups vermouth

1 cup canned diced tomatoes

1 red bell pepper - stemmed, seeded, and diced

1 orange, zested

¼ teaspoon red pepper flakes

freshly ground pepper to taste

1 bay leaf

1 ½ pounds boneless cod fillets, cut into bite-size pieces

½ pound shrimp, peeled and deveined

½ pound clams, scrubbed

½ pound mussels, scrubbed

Directions

Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.

Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.

Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

Substitute diced fresh tomatoes for the canned if desired.

Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.

Substitute dry white wine for the vermouth if desired.

This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.

Info | Lau Lau Fish Eats Human

prep: 45 mins cook: 45 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

TAG : Portuguese Fish Stew

Soups, Stews and Chili Recipes, Stews, Seafood,