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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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Cape Cod Portuguese Seafood Stew

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