Portuguese Fishermans Stew Recipes

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PORTUGUESE FISH STEW



Portuguese Fish Stew image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
4 garlic cloves, coarsely chopped
4 fresh oregano sprigs, leaves stripped off the stem
4 fresh thyme sprigs, leaves stripped off the stem
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large loaf country or Portuguese bread

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 FISHERMAN'S STEW RECIPE - (4.5/5)



Portuguese Fisherman's Stew Recipe - (4.5/5) image

Provided by Dr_Mom

Number Of Ingredients 15

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

Steps:

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes. 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). 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. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

PORTUGUESE-STYLE FISH STEW



Portuguese-Style Fish Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 bay leaves
2 teaspoons paprika (smoked or sweet)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 14.5-ounce can diced tomatoes
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 pounds skinless striped bass, cut into 2-inch chunks
4 slices crusty bread, toasted

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 FISHERMAN'S STEW



Portuguese Fisherman's Stew image

Categories     Soup/Stew     Tomato     Stew     Sausage     Cod     Clam     Mussel     Saffron     Leek     White Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

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

Steps:

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • 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).
  • 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.
  • Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

PORTUGUESE FISH STEW



Portuguese Fish Stew image

A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's.

Provided by Raquel Grinnell

Categories     Perch

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil, plus more
extra virgin olive oil, for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 lb linguica sausage or 1 lb chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1/2 cup fresh oregano, hand torn
2 bay leaves
2 lbs yukon gold potatoes, sliced
3 quarts chicken broth
1 lb kale, chopped
sea salt
fresh ground black pepper
2 dozen littleneck clams, scrubbed
1/2 lb cod or 1/2 lb bass fillet, skin and pin bones removed
1/4 cup flat leaf parsley, chopped

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.

Nutrition Facts : Calories 216.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 25.8, Sodium 953.9, Carbohydrate 23.6, Fiber 2.8, Sugar 2.2, Protein 15.9

CALDEIRADA DE PEIXE (PORTUGUESE FISH STEW)



Caldeirada De Peixe (Portuguese Fish Stew) image

This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.

Provided by threeovens

Categories     Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
3 onions, cut in half then sliced thin
2 red peppers, sliced thin
3 garlic cloves, minced
10 ounces potatoes, peeled and sliced in 1/2 inch slices
4 tomatoes, coarsely chopped
1 1/2 cups dry white wine
4 cups vegetable broth (optional)
2 bay leaves
4 black peppercorns
1 pinch saffron
1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
16 large shrimp, peeled tails intact
16 mussels
16 clams
fresh cilantro (to garnish)
1 garlic clove, peeled and halved
1 baguette, sliced on the diagonal and toasted

Steps:

  • In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
  • Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
  • Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
  • Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
  • Ladle stew into serving bowl and garnish with cilantro.
  • Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

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

How do you make Portuese fish stew?
This Portuese Fish Stew comes together in under 30 minutes! A delicious dinner in no time flat. It starts with sauteing the onion and garlic until golden and fragrant. Add the diced tomatoes and cook until they soften and begin losing their shape. Add a generous pinch of saffron, crumbling it a little in your fingers.
How long does it take to make Portuguese fish stew (caldeirada)?
Here’s a simple recipe for Portuguese Fish Stew (Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread! Video.
What to serve with fish stew in Portugal?
Ladle the fish stew into shallow bowls and garnish with cilantro and parsley. Serve with crusty bread. Linguiça is a smoky Portuguese sausage that’s widely available at specialty food markets. Andouille sausage can be used as an alternative. This seafood stew is fantastic with Albariño from Spain’s coastal Rías Baixas region.
How to cook fish and vegetables in a stew?
Directions. 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.

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