Spicy Portuguese Fisherman’s Stew

One of my favorite restaurants is  a small local chain called Legal Seafoods. I don’t manage to get there very often, and sometimes find myself craving an incredible dish they have : Portuguese Fisherman’s Stew. This recipe is a loose adaptation of that, and while not exactly the same, satisfies that craving I get for fresh seafood in a spicy tomato broth. Chorizo and chunks of potatoes help make this a hearty, very satisfying main dish meal. 

Fresh seafood is the key to this stew, and I like to use littleneck clams, shrimp and firm white-fleshed fish (such as cod). While Legal Seafoods uses Saffron in their broth, I find less-expensive turmeric adds a similar earthy flavor and golden yellow color.

Ingredients: (four servings)

Broth:

• 1 28 ounce can fire-roasted diced tomatoes
• 1 8 ounce bottle clam juice
• 1/2 cup water
• 3 large cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 1/2 yellow onion, minced
• 1/8 cup chopped fresh Italian parsley
• 1/2 – 1 teaspoon powdered turmeric
• 2 tablespoons olive oil
• Salt and pepper

In a large soup kettle, heat the olive oil over medium heat, add onions, crushed red pepper and garlic. Saute until softened. Add the clam juice, tomatoes, water and turmeric. Simmer gently for 10 minutes. Taste for salt, pepper and turmeric.

 

 

Stew ‘Bodies’:

• 2 Yukon Gold potatoes (or other waxy type), peeled and boiled until just tender and cut into wedges
• 12 littleneck clams, scrubbed clean
• 1/4 pound chorizo sausage, cut into long strips
• 12 large shrimp
• 1 pound fresh, firm fleshed fish (such as cod or haddock), portioned into four pieces

While the broth is simmering, boil the potatoes until just done and cut into wedges. Add the clams  to the broth, and when they just begin to open, add shrimp, chorizo and potatoes. Stir and simmer gently  for 5 minutes, adding water if  needed. Taste for salt and pepper, stir well and set the fish into the stew. Poach the fish in the broth, spooning the hot liquid over the fish until cooked through. Be gentle with the fish so it does not break apart.

Serve at once, with toasted croutons of crusty bread. Enjoy!