Portuguese Fish And Shrimp Stew Recipes

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

PORTUGUESE FISH STEW (CALDEIRADA)

Steps:

• In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
• Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
• Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
• Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
• Taste broth. Adjust salt, adding more if necessary.
• Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

PORTUGUESE-STYLE FISH STEW

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
• Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
• Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

PORTUGUESE SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.

PORTUGUESE FISH STEW

Steps:

• Saute onions, garlic and pepper in oil until soft.
• Mash tomatoes with a potato masher.
• Add to onions and pepper.
• Add tomato sauce, water and wine.
• Cook, covered for 30 minutes.
• Add fish and cook for an additional 10 to 15 minutes until fish is tender.
• Add parsley during the last few minutes.
• Season to taste.

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
• Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
• Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.

PORTUGUESE FISH STEW

Steps:

• Stir together oil and potatoes in a 5-quart glass or ceramic casserole. Cover securely with microwave plastic wrap or a tightly fitting lid. Cook at 100 percent power for 4 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
• Remove from oven. Place fish bones and heads on a double thickness of cheesecloth and tie securely with string. Add to casserole along with 2 1/2 cups of the wine and garlic. Cover and cook for 22 minutes, stirring twice.
• While potato mixture is cooking, halve fillets lengthwise and remove pin bones; try a tweezers. Cut across into 2-inch chunks.
• If using plastic, prick to release steam. Remove casserole from oven and uncover. Discard fish heads and bones in cheesecloth. Place fish over potatoes and top with kale. Re-cover and cook for 17 minutes. If using plastic, prick to release steam.
• Remove from oven and uncover. Stir in remaining 1-cup wine, salt and pepper to taste, breaking up the fish as you stir. Re-cover and cook for 3 minutes more or until hot.