Portuguese Seafood Stew Recipe
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Ingredients: |
Ingredients: 3/4-1 pound medium-large shrimp, peeled and deveined, shells reserved
2 TBS. olive oil, plus more to serve
1 large, sweet onion, halved pole to pole and sliced
1 large bulb fennel, sliced thin, fronds reserved
Kosher salt
Fresh ground black pepper
3 large carrots, diced
3 large cloves garlic, sliced thin
4 Yukon gold potatoes, cut into approximately 1-inch pieces
1 28oz can of San Marzano tomatoes
2 cups white wine (that you like to drink)
1 3/4 pounds fresh white fish filets (I usually use two types of fish—whatever is freshest) cut into 1 to 1&1/2 inch cubes
Juice and zest of 1/2 lemon
1/4 cup fresh chopped parsley, Red pepper flakes or Aleppo pepper as desired (plus more if desired) (omit and serve with ground cayenne if you don't want the heat for everybody)
1 teaspoon fennel seed, crushed with mortar and pestle or ground in spice grinder (or more to taste)
2 tablespoons chopped Kalamata olives (optional)
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Directions: |
Directions:1. Place the shrimp shells in a large saucepan and cover with about 1 cup of water. Bring to a boil then reduce heat and simmer uncovered while you prepare the rest of the stew.
2. In a separate, large Dutch oven over medium heat, heat about 2 tablespoons of olive oil till shimmering. Add the onions and fennel with 1 teaspoon of kosher salt and about 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, until the vegetables are soft but not browned, about 10 minutes. Add carrots, and continue to cook for a few more minutes till they begin to soften. Stir in garlic, and cook another minute or 2 till you can smell the garlic; it shouldn't brown.
3. Add potatoes, tomatoes, and wine. Strain the previously made shrimp stock into the Dutch oven. If vegetables are not completely covered, you can add more wine or water until they're all just covered. Add 1/2 of the chopped parsley Bring to a boil, then reduce heat and simmer uncovered till potatoes can be easily pierced with a sharp knife, about 20 minutes. (If you are making this ahead, you can stop here and refrigerate the stew. Bring it back to boil and then reduce the heat to simmer before adding the seafood.)
4. Stir in lemon juice and zest, red pepper flakes, and crushed fennel seed. Stir in the shrimp (Cut them in half if they are large.) and fish filets, being careful not to break them into too small of pieces. Let fish and shrimp poach in broth for 5 to 10 minutes till just cooked through. Taste and add salt and pepper as desired.
5. To serve, stir in remaining parsley, ladle the stew into a bowl. Drizzle a little good olive oil on the top, and sprinkle with chopped fennel fronds and Kalamata olives (if desired). Add additional Aleppo pepper or red pepper flakes if you like more heat. |
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Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Great with a salad, crusty bread and white wine. I'd recommend stirring in the lemon juice, zest, and spices just before adding the fish so as not to break it up too much. On that note, I suggest using firmer fishes that won't flake away to nothing in the stew. Halibut, dorado ect.
This is not as complex as the cioppino recipe. Definitely more of a slightly thick but broth soup and low on points in WW.
If you are substituting plum tomatoes, depending on the quality of the tomatoes, you may add a little tomato paste. However the stew has more of an orange hue than red tomato color. If you are using canned then get the good San Marzano tomatoes.
Got hooked on this from a dish at Antonio's in New Bedford Ma near the whaling museum with the Mannings Rhode Island visit. Theirs was over the top with lobster, clams ect. My version tastes a lot like theirs but is more of a common mans stew.
I reduced fish and added more shrimp from recipe I found below.
If you have people that don't like the heat from red pepper then omit and serve it with ground cayanne pepper to add the heat you like. I do it this way and it comes out great.
Recipe lifted from below website with very few changes
https://food52.com/recipes/21441-seafood-stew-that-reminds-us-of-portugal
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