Portuguese Fish Stew recipe
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Ingredients
- ¼ cup olive oil 2 leeks, coarsely chopped 1 large onion, chopped 1 bulb fennel bulb, coarsely chopped 5 cloves garlic, minced 1 quart fish stock 2 cups vermouth 1 cup canned diced tomatoes 1 red bell pepper - stemmed, seeded, and diced 1 orange, zested ¼ teaspoon red pepper flakes freshly ground pepper to taste 1 bay leaf 1 ½ pounds boneless cod fillets, cut into bite-size pieces ½ pound shrimp, peeled and deveined ½ pound clams, scrubbed ½ pound mussels, scrubbed
Nutrition Info
- 511.4 caloriescarbohydrate: 28.5 gcholesterol: 146.5 mgfat: 13.5 gfiber: 3.1 gprotein: 47 gsaturatedFat: 1.9 gservingSize: -sodium: 875 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Portuguese Fish Stew
Directions
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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.
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.