Happy First Day of Spring! It certainly doesn’t feel like it around here, it being cold and there is yet another looming snowstorm for Greater Boston. This is why “comfort Food” is still on the menu around here, so recently I made this Portuguese Fisherman’s Stew to warm up. I’m more used to chowders in New England, but this is more of a tomato-and-pepper based seafood stew with cod and shrimp/prawns. Turned out really nice. I served it with saffron rice, but can also just be served as a soup. Enjoy!
Ingredients
6 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
1 red or orange bell pepper finely diced
3 garlic cloves, minced
2/3 cup fresh parsley, chopped
1 14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste
8 oz of clam juice or shellfish stock
1/2 cup dry white wine
1 1/2 pound fish fillets (use a firm white fish such as cod, red snapper, or sea bass), cut into 2-inch pieces
1/2 pound medium shrimp, shelled and tails removed
Pinch of dry oregano
Pinch of dry thyme
Salt and pepper to taste
Serve as a soup or with rice as a stew
Directions
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onion and bell pepper and sauté 4 minutes. Add the garlic and cook a minute more. Add parsley and stir 2 minutes. If using whole canned tomatoes, crush some of them with scissors or your hand. You want a rough texture. Add tomatoes and tomato paste to the pot, and gently simmer for 10 minutes or so.
Add clam juice, wine and bring back to a simmer. Add shrimp and 3 minutes later, the fish. Continue gently simmering until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls (with or without rice) and serve.
