Portuguese Fish Stew
Source of Recipe
Provided by FoodFit
List of Ingredients
1 tablespoon olive oil
1/2 pound chorizo sausage or Italian sausage, sliced into bite-size pieces
2 cups sliced onion
1 stalk celery
2 cloves garlic
1/2 teaspoon fennel seed
2 cups Basic Chicken Stock (see recipe), or low-sodium canned
1 cup chopped, fresh tomatoes
12 little neck clams, or cherrystones
12 mussels, washed and "beards" removed
12 shrimp
8 ounces cod or monk fish, cut into bite-size pieces
2 tablespoons chopped Italian parsley
salt to taste
freshly ground black pepper
Recipe
1 Pour the olive oil into a heavy skillet. Add the chorizo and sauté on medium heat, for about 3 minutes to brown the sausage. Drain any excess fat.
2 Add the onions, reduce heat to low and cook another 2 minutes.
3 Add the garlic and fennel seed and cook another 1 minute.
4 Add the chicken stock and bring to a simmer.
5 Add the chopped tomatoes and cook for another 2 minutes.
6 Add the clams and cook about 2 minutes. Then add the mussels and cook about 2 minutes.
7 Add the shrimp and fish and cook until the fish pieces are white and opaque, the shrimp are pink and the shells of the clams and mussels open.
8 Adjust salt and pepper to taste.
9 Putting it together: Divide the stew into 4 soup bowls and garnish with a pinch or two of the parsley on top.
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