Portuguese Fish Stew

This Portuguese stew with cod, shrimp, clams, and mussels makes for a hearty dinner on a cold winter night, especially with crusty bread.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 511 Calories

Ingredients

• ¼ cup olive oil
• 1 large onion, chopped
• 1 bay leaf
• 1 orange, zested
• 5 cloves garlic, minced
• ½ pound shrimp, peeled and deveined
• ¼ teaspoon red pepper flakes
• freshly ground pepper to taste
• 1 cup canned diced tomatoes
• 2 leeks, coarsely chopped
• 1 bulb fennel bulb, coarsely chopped
• 1 quart fish stock
• 2 cups vermouth
• 1 red bell pepper - stemmed, seeded, and diced
• 1 ½ pounds boneless cod fillets, cut into bite-size pieces
• ½ pound clams, scrubbed
• ½ pound mussels, scrubbed

Recipe Instructions

Step 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.

Step 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.

Step 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.