Dorie Greenspan Ingredients 3 tablespoons olive oil 1 clove garlic, minced 1 small onion, chopped 1 bottle dry white wine 1 quart water (shrimp stock or chicken or vegetable broth) 2 medium white potatoes, cut into small cubes 3 bay leaves 16 small hard-shelled clams 2 medium tomatoes, chopped (the chef peeled them, of course) 1 pound skinless white fish, such as cod, haddock or hake (the chef used monkfish), cut into 6 chunks 3/4 pound squid, cleaned and cut into bite-sized pieces 24 mussels 12 medium shrimp, peeled and deveined 1 tablespoon fresh chopped parsley 1 tablespoon butter (or more to taste) Salt and freshly ground black pepper Pinch of sweet paprika Directions 1. Heat the oil in a large soup pot or Dutch oven over medium heat. (As you can see, the chef used a wide sauté pan.) Add the garlic and onion and sauté for about 5 minutes (until soft, but not colored). Add the wine and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Add the water or broth, potatoes and bay leaves. Bring to the boil again, then reduce the heat to low and simmer for 10 minutes. 2. Add the clams and tomatoes and continue to simmer just until the clams start to open, about 10 minutes. 3. Add the fish, squid, mussels, shrimp and parsley and cook until the mussels and clams are fully opened and the fish is tender. 4. Note: Keep an eye on the pot – if the potatoes are done, take them out, put them aside and then return them to the pot to reheat toward the end of the cooking; ditto the clams or the fish. 5. Swirl in the butter and season to taste with salt and pepper. Ladle the stew into bowls and sprinkle with paprika. - See more at: blog.moodifoodi/2013/09/recipes-portuguese-seafood-stew.html#sthash.0w7DbvRx.dpuf
Posted on: Mon, 23 Sep 2013 20:34:24 +0000
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