Seafood Stew that Reminds Us of Portugal

recipe image

Photo by Bobbi Lin
  • Serves
Creator Notes

Just a few years in the past, my husband and I went to Portugal with mates. We traveled all around the build the nation, and veritably for lunch, we learned little, family-move eating areas where the husband fished, and the accomplice made a stew out of irrespective of was as soon as new-caught that day. These were about a of our popular meals—gigantic new seafood prepared merely in a flavorful broth. Seafood stew made at home has since develop into one in every of our popular suppers. Served with a inexperienced salad, a loaf of rustic bread, and heaps of wine, this stew makes for a homey dinner with mates. —drbabs

Take a look at Kitchen Notes

I enjoyed this dish bigger than I expected. The dish was as soon as filling but let, due to the its shimmering, warmth flavors. The warmth of the garlic and red pepper flakes, matched with the intelligent lemon juice, made the dish feel that powerful extra comforting. The combo of flavors were nicely balanced and it was as soon as easy to construct together. I halved this and it was as soon as a worthwhile amount for two other folks; and thought that olives were a gigantic salty counterpoint to the mild fish (we historical sole)—and it was as soon as gigantic with crusty bread. I’d counsel stirring in the lemon juice, zest, and spices correct earlier than including the fish so as no longer to damage it up too powerful. —Annie “Smalls”

  • Take a look at Kitchen-Accredited


  • 1/2 pound

    medium-gigantic cramped, peeled and deveined, shells reserved

  • 2 teaspoons

    olive oil, plus extra to attend

  • 1

    gigantic, candy onion, halved pole to pole and sliced

  • 1

    gigantic bulb fennel, sliced skinny, fronds reserved

  • Kosher salt

  • Unusual ground dim pepper

  • 3

    gigantic carrots, diced

  • 3

    gigantic cloves garlic, sliced skinny

  • 4

    Yukon gold potatoes, lower into roughly 1-dart pieces

  • 4

    plum tomatoes, peeled, seeded, and chopped (use canned in the winter and spring)

  • 2

    cups white wine (that you just bag to drink)

  • 2 kilos

    new white fish filets (I customarily use two varieties of fish—irrespective of is freshest)

  • Juice and zest of 1/2 lemon, ideally Meyer

  • Crimson pepper flakes or Aleppo pepper as desired (plus extra if desired)

  • 1 teaspoon

    fennel seed, crushed with mortar and pestle or ground in spice grinder (or extra to taste)

  • 1 to 2

    tablespoons chopped Kalamata olives (no longer compulsory)

  1. Plan the cramped shells in a gigantic saucepan and quilt with about 1 cup of water. Bring to a boil then lower warmth and simmer uncovered whereas you put together the rest of the stew.
  2. In a separate, gigantic Dutch oven over medium warmth, warmth about 2 tablespoons of olive oil till appealing. Add the onions and fennel with 1 teaspoon of kosher salt and about 1/2 teaspoon of new ground dim pepper. Put together dinner, stirring veritably, till the greens are subtle but no longer browned, about 10 minutes. Add carrots, and continue to cook for about a extra minutes till they teach to melt. Run in garlic, and cook one other minute or 2 till that you just would possibly maybe smell the garlic; it must not brown.
  3. Add potatoes, tomatoes, and wine. Stress the beforehand made cramped stock into the Dutch oven. If greens are no longer fully lined, that you just would possibly maybe add extra wine or water till they’re all correct lined. Bring to a boil, then lower warmth and simmer uncovered till potatoes would possibly maybe most likely additionally be with out difficulty pierced with a intelligent knife, about 20 minutes. (Whenever you occur to make this ahead, that you just would possibly maybe conclude here and refrigerate the stew. Bring it help to boil after which lower the warmth to simmer earlier than including the seafood.)
  4. Run in the cramped (Cleave them in half if they’re gigantic.) and fish filets, being careful no longer to damage them into too little of pieces. Run in lemon juice and zest, red pepper flakes, and crushed fennel seed. Let fish and cramped poach in broth for five to 10 minutes till correct cooked via. Taste and add salt and pepper as desired.
  5. To attend, ladle the stew into a bowl. Drizzle slightly real olive oil on the terminate, and sprinkle with chopped fennel fronds and Kalamata olives (if desired). Add extra Aleppo pepper or red pepper flakes whereas you admire extra warmth.

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