Portuguese Fish Stew recipe

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Ingredients

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

Nutrition Info

511.4 calories
carbohydrate: 28.5 g
cholesterol: 146.5 mg
fat: 13.5 g
fiber: 3.1 g
protein: 47 g
saturatedFat: 1.9 g
servingSize: -
sodium: 875 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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

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