Portuguese Fish Stew
Set the drag to stop too much strain on the rod and it should.
Recipe Summary Portuguese Fish Stew
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!Ingredients | Namazu Fishing Rod¼ cup olive oil2 leeks, coarsely chopped1 large onion, chopped1 bulb fennel bulb, coarsely chopped5 cloves garlic, minced1 quart fish stock2 cups vermouth1 cup canned diced tomatoes1 red bell pepper - stemmed, seeded, and diced1 orange, zested¼ teaspoon red pepper flakesfreshly ground pepper to taste1 bay leaf1 ½ pounds boneless cod fillets, cut into bite-size pieces½ pound shrimp, peeled and deveined½ pound clams, scrubbed½ pound mussels, scrubbedDirectionsHeat 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.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.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.Substitute diced fresh tomatoes for the canned if desired.Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.Substitute dry white wine for the vermouth if desired.This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.Info | Namazu Fishing Rodprep:
45 mins
cook:
45 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
TAG : Portuguese Fish StewSoups, Stews and Chili Recipes, Stews, Seafood,