Cape Cod Portuguese Seafood Stew Recipe

Name: Cape Cod Portuguese Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced salt pork; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 garlic cloves, crushed; 1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel; 1 pound linguica sausage, cut into 1-inch pieces; 2 pounds fingerling potatoes, cut into 1-inch cubes; 1 pound Russian kale, trimmed of heavier stems and sliced into thin strips; 1 1/2 quarts water; 1 tablespoon dry white wine or sherry vinegar; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; Pinch of saffron threads, crumbled; 1 tablespoon plus 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 pounds striped bass, sea bass, or other firm-fleshed fish fillets, cut into large chunks; 2 dozen littleneck clams (about 2 pounds), soaked in cold water to cover mixed with 1 tablespoon baking soda for 1 hour and drained

Servings: persons

1/2 cup diced salt pork
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
1 pound linguica sausage, cut into 1-inch pieces
2 pounds fingerling potatoes, cut into 1-inch cubes
1 pound Russian kale, trimmed of heavier stems and sliced into thin strips
1 1/2 quarts water
1 tablespoon dry white wine or sherry vinegar
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Pinch of saffron threads, crumbled
1 tablespoon plus 2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds striped bass, sea bass, or other firm-fleshed fish fillets, cut into large chunks
2 dozen littleneck clams (about 2 pounds), soaked in cold water to cover mixed with 1 tablespoon baking soda for 1 hour and drained

1
In a large casserole, brown the salt pork in the olive oil until crispy over medium heat, stirring occasionally, about 10 minutes.
2
Add the onion and garlic and cook, stirring, until soft, about 5 minutes.
3
Add the tomatoes, linguica, potatoes; kale, water, wine, thyme, red pepper flakes, saffron, salt, and pepper.
4
Bring to a boil, then reduce the heat to low.
5
Cover and simmer until the potatoes are nearly cooked, 40 to 45 minutes.
6
Bring the broth to a furious boil, add the fish and darns, and cook until the clams open, 8 to 10 minutes, Check the seasonings, let sit for 5 to 10 minutes, remove any clams that remain tightly closed, and serve.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup diced salt pork, 2 tablespoons extra virgin olive oil, 1 large onion, chopped, 2 garlic cloves, crushed, and more.

Yes, Cape Cod Portuguese Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cape Cod Portuguese Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions