Portuguese Fisherman's Stew Recipe

Name: Portuguese Fisherman's Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry white wine; 1 generous pinch of saffron threads; 3 tablespoons olive oil; 1 1/4 cups coarsely chopped leeks; 1 cup coarsely chopped onion; 1 tablespoon minced garlic; 3 cups fish stock or bottled clam juice; 1 14 1/2-ounce can diced tomatoes in juice; 1/2 teaspoon dried oregano; 6 ounces linguica sausage or hot links, cut diagonally into 1/4-inch-thick slices; 20 mussels, scrubbed, debearded; 12 littleneck clams, scrubbed; 4 5-ounce cod fillets; Yellow cornmeal; 1/4 cup chopped fresh parsley

Servings: persons

1/4 cup dry white wine
1 generous pinch of saffron threads
3 tablespoons olive oil
1 1/4 cups coarsely chopped leeks
1 cup coarsely chopped onion
1 tablespoon minced garlic
3 cups fish stock or bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1/2 teaspoon dried oregano
6 ounces linguica sausage or hot links, cut diagonally into 1/4-inch-thick slices
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
4 5-ounce cod fillets
Yellow cornmeal
1/4 cup chopped fresh parsley

1
Bring wine to simmer in small saucepan.
2
Add saffron.
3
Remove from heat.
4
Cover; let stand 15 minutes.
5
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
6
Add leeks and onion; saute until tender, about 8 minutes.
7
Add garlic; saute 1 minute.
8
Add stock, tomatoes with their juices, oregano and saffron mixture.
9
Simmer 20 minutes.
10
Add sausage, mussels and clams.
11
Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
12
Meanwhile, dip 1 side of fish in cornmeal.
13
Sprinkle with salt and pepper.
14
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat.
15
Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes.
16
Turn fish over.
17
Ladle 1 cup of soup over.
18
Cover and simmer until fish is just cooked through, about 4 minutes.
19
Transfer fish, cornmeal side up, to 4 shallow bowls.
20
Arrange clams, mussels and sausage around fish.
21
Top with remaining soup.
22
Sprinkle with parsley.

151

kcal

Calories

Fat

Carbs

Protein

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 15 ingredients. The key ingredients include: 1/4 cup dry white wine, 1 generous pinch of saffron threads, 3 tablespoons olive oil, 1 1/4 cups coarsely chopped leeks, and more.

Yes, Portuguese Fisherman's 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!

Portuguese Fisherman's Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions