Name: Portuguese Fisherman's Stew
Yield: Serves 4
Ingredients: 1/4 cup dry white wine; 1 generous pinch of 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; 1 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, debearded; 12 littleneck clams, scrubbed; 4 5-ounce cod fillets; Yellow cornmeal; 1/4 cup chopped fresh parsley

Recipe information

Yield
Serves 4

Ingredients

1/4 cup dry white wine

1 generous pinch of 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

1 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, debearded

12 littleneck clams, scrubbed

4 5-ounce cod fillets

Yellow cornmeal

1/4 cup chopped fresh parsley

Preparation

Step 1
Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
Step 2
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 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).
Step 3
Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons 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.
Step 4
Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

TagsStew Soup/Stew Chowder Soup Portuguese European Sausage Meat Clam Shellfish Seafood Mussel Cod Fish Saffron Herbs & Spices Main Starter Dinner Gluten Free Nut Free Dairy Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes