Portuguese Seafood Stew

Ingredients

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) clams, scrubbed 500g (1.1 lb) clams, scrubbed
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes, bay leaves, and paprika. Cook for another 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the white fish chunks, shrimp, clams, and mussels to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the clams and mussels have opened.
7. 7.
   Remove the bay leaves from the stew and discard.
8. 8.
   Serve the Portuguese Seafood Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or halibut for this stew. Make sure to cut the fish into chunks of similar size to ensure even cooking.
• Clams and mussels — Scrub the shells of the clams and mussels thoroughly under cold water to remove any dirt or sand. Discard any clams or mussels that do not close when tapped, as they may be spoiled.
• Paprika — Opt for a good quality smoked paprika to add a distinct smoky flavor to the stew.

Tips & Tricks

• Serve the Portuguese Seafood Stew with crusty bread to soak up the flavorful broth.
• Feel free to customize the stew by adding other seafood such as scallops or squid.
• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Make sure to discard any clams or mussels that do not open after cooking, as they may be unsafe to eat.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Portuguese Seafood Stew in deep bowls, allowing the guests to enjoy the aromatic broth and tender seafood. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the Portuguese Seafood Stew, arrange the seafood and colorful vegetables on top of the stew, creating an enticing visual display. Serve the stew with a side of crusty bread and a lemon wedge for squeezing over the seafood.