Portuguese Fish Stew Recipe

Name: Portuguese Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 leeks, coarsely chopped; 1 large onion, chopped; 1 bulb fennel bulb, coarsely chopped; 5 cloves garlic, minced; 1 quart fish stock; 2 cups vermouth; 1 cup canned diced tomatoes; 1 red bell pepper - stemmed, seeded, and diced; 1 orange, zested; 1/4 teaspoon red pepper flakes; freshly ground pepper to taste; 1 bay leaf; 1 1/2 pounds boneless cod fillets, cut into bite-size pieces; 1/2 pound shrimp, peeled and deveined; 1/2 pound clams, scrubbed; 1/2 pound mussels, scrubbed

Servings: persons

1/4 cup olive oil
2 leeks, coarsely chopped
1 large onion, chopped
1 bulb fennel bulb, coarsely chopped
5 cloves garlic, minced
1 quart fish stock
2 cups vermouth
1 cup canned diced tomatoes
1 red bell pepper - stemmed, seeded, and diced
1 orange, zested
1/4 teaspoon red pepper flakes
freshly ground pepper to taste
1 bay leaf
1 1/2 pounds boneless cod fillets, cut into bite-size pieces
1/2 pound shrimp, peeled and deveined
1/2 pound clams, scrubbed
1/2 pound mussels, scrubbed

1
Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
2
Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
3
Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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: 1/4 cup olive oil, 2 leeks, coarsely chopped, 1 large onion, chopped, 1 bulb fennel bulb, coarsely chopped, and more.

Yes, Portuguese Fish 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.

Portuguese Fish Stew

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