Portuguese Stew Recipe

Name: Portuguese Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Spanish onions, chopped; 1 head garlic, divided into cloves, peeled, and chopped; 5 to 6 tablespoons extra-virgin olive oil; 2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.); 6 tablespoons crushed red pepper in vinegar; 4 cups of water; 2 (16-ounce) cans crushed tomatoes or vegetable tomato juice; 1/4 cup ketchup; 1 teaspoon Portuguese allspice, optional; 1/4 cup chopped parsley; 3 to 5 red bliss potatoes; 1 bunch garden green beans or pea pods; 1/4 to 1/2 cup of any wine or vermouth; 3 to 5 lobster tails; 1 pound Cherrystone clams; 1 pound mussels; 1 pound cod or sea bass

Servings: persons

2 large Spanish onions, chopped
1 head garlic, divided into cloves, peeled, and chopped
5 to 6 tablespoons extra-virgin olive oil
2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.)
6 tablespoons crushed red pepper in vinegar
4 cups of water
2 (16-ounce) cans crushed tomatoes or vegetable tomato juice
1/4 cup ketchup
1 teaspoon Portuguese allspice, optional
1/4 cup chopped parsley
3 to 5 red bliss potatoes
1 bunch garden green beans or pea pods
1/4 to 1/2 cup of any wine or vermouth
3 to 5 lobster tails
1 pound Cherrystone clams
1 pound mussels
1 pound cod or sea bass

1
You will need two large saucepots.
2
In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent.
3
Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture.
4
Add 3 tablespoons crushed red pepper in vinegar.
5
Do the same exact thing in the other large saucepot.
6
To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley.
7
Let simmer for about 10 minutes.
8
Add potatoes, skins on, cut in desired pieces.
9
When potatoes are almost cooked, add fresh green beans or pea pods.
10
Do not overcook the beans or peas unless you like overdone vegetables.
11
To the other pot, add the remaining tomatoes, and wine or vermouth.
12
Add lobster tails, clams, mussels, and fish.
13
Steam until the shellfish opens and serve together with the stew.
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1525

kcal

Calories

125

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: 2 large Spanish onions, chopped, 1 head garlic, divided into cloves, peeled, and chopped, 5 to 6 tablespoons extra-virgin olive oil, 2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.), and more.

Yes, Portuguese Stew falls under the Soups & Stews 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 Stew

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