Portuguese Fish Stew
Dive into the bold and vibrant flavors of Portuguese Fish Stew, a comforting seafood medley that captures the essence of coastal Portugal. This hearty and aromatic dish combines tender chunks of cod or haddock, succulent shrimp, and briny mussels, simmered to perfection in a rich tomato-based broth infused with garlic, paprika, and a hint of cayenne pepper for a subtle kick. Layered with tender potatoes, sweet bell peppers, and the earthy depth of bay leaves, this one-pot wonder is both satisfying and easy to make. Ideal for a cozy family dinner or an elegant meal to impress, this stew is best enjoyed with a sprinkle of fresh parsley and a side of crusty bread to soak up every drop of the flavorful broth. Ready in just over an hour, it’s a celebration of fresh, wholesome ingredients and timeless Mediterranean and Portuguese traditions.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips green bell pepper
- 2 teaspoons paprika
- 0.5 teaspoons cayenne pepper
- 28 ounces crushed canned tomatoes
- 2 cups fish stock
- 1 cup dry white wine
- 3 medium, peeled and sliced into 1/4-inch rounds potatoes
- 2 bay leaves
- 1.5 pounds, cut into chunks fresh cod or haddock fillets
- 0.5 pounds shrimp (peeled and deveined)
- 1 pound mussels (cleaned)
- 0.25 cup, chopped fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until it becomes translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the peppers start to soften.
Add the paprika and cayenne pepper, then stir well to coat the vegetables in the spices.
Pour in the crushed canned tomatoes, fish stock, and dry white wine. Stir to combine.
Add the potato slices and bay leaves to the pot. Season the mixture with salt and black pepper. Bring to a boil, then reduce the heat to a simmer.
Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Gently add the chunks of fish to the pot, followed by the shrimp and mussels. Ensure that the mussels are all closed before adding them.
Cover the pot again and cook for an additional 7-10 minutes, or until the fish is cooked through and the mussels have opened (discard any mussels that remain closed after cooking).
Remove the bay leaves and taste for seasoning, adjusting the salt and pepper if necessary.
Garnish the stew with the fresh chopped parsley before serving.
Ladle the stew into bowls and serve hot, optionally with crusty bread on the side.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 6545 mg | 285% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 48.0 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 16.9 mcg | 85% | |
| Calcium | 733 mg | 56% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 10237 mg | 218% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
