Portuguese stew with fish and seafood

Votes: 1

Time: --
Servings: 4 - 6

Portuguese stew with fish and seafood - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 small clams, well washed
225g skinless, boneless sea bass, cod, or striped bass fillet
450 g of linguica sausage, sliced into pieces, or chorizo
900 g of sliced Yukon Gold potatoes
450 g chopped kale
1/4 cup olive oil, plus more for serving
2 medium-sized onions, chopped
4 finely chopped garlic cloves
5 sprigs of fresh thyme
1 handful fresh oregano (torn by hand)
2 bay leaves
3 liters of chicken broth
Sea salt and ground black pepper
1/4 cup coarsely chopped parsley
Toasted bread (see recipe below)

Country Garlic Bread:

1 large loaf of country or Portuguese bread
4 coarsely chopped garlic cloves
4 sprigs fresh oregano (leaves removed)
4 sprigs fresh thyme (leaves picked)
1 handful of coarsely chopped fresh parsley
1/2 cup olive oil
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow potatoes, kale, mollusks, perch, cod, onions, garlic, chorizo sausage, thyme, oregano, bay leaf, white bread, parsley

Cooking the dish according to the recipe:

In a heavy-bottomed 4-6 quart saucepan, heat the oil over medium heat. Add the onion, garlic, and sausage. Cook, stirring with a wooden spoon, until some of the fat has rendered from the sausage and the onion is soft. Add the herbs and then the potatoes, stirring for about a minute to coat the potatoes with the oil.

Pour in the chicken broth and bring to a boil. Add the kale, season with salt and pepper. Cover the pan and simmer for 10 minutes, until the potatoes are almost tender.
Remove the lid and add the clams. Simmer, uncovered, for 15 minutes, until they open. Add the fish and continue to simmer for another 3-5 minutes, until the fish is cooked through. Sprinkle with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with rustic garlic bread to soak up the sauce.

Country bread: In a bowl, combine the garlic and herbs. Pour in the oil and season with salt and pepper. Mix the ingredients with a spoon. Make a slit in the center of the bread and pour the garlic oil into the pocket, pressing the bread with the back of a spoon to infuse the flavor. Wrap the bread in aluminum foil. Bake the garlic bread on the grill or in a preheated oven at 180°C (350°F) for 5 minutes, until the crust is crisp. To serve, tear the bread with your hands.

Categories:

recipe / Dinner / Main courses / Fish and seafood / Soups / Thick soups and stews / Portuguese cuisine / Tyler Florence

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