Ed's Portuguese Fish Stew
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 6
Chef Michael Cimarusti’s L.A. restaurant, Connie & Ted’s, is modeled on a New England seafood shack. It will feature seafood dishes ranging from clam cakes to this flavorful stew named after his Portuguese uncle. It’s loaded with clams, mussels and cod as well as chunks of linguiça, a smoky, mildly hot cured Portuguese sausage.
- 5 Anaheim chiles or Italian frying peppers
- 1/4 cup extra-virgin olive oil
- 1/2 pound linguiça sausage, quartered lengthwise and sliced crosswise 1/4 inch thick (see Note)
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 2 thyme sprigs
- 2 bay leaves
- 1/2 teaspoon crushed red pepper
- Kosher salt
- Freshly ground pepper
- 1/2 cup dry white wine
- 3 cups bottled clam broth or fish stock
- 1 1/2 pounds unpeeled new potatoes, halved
- 4 medium tomatoes (1 1/4 pounds)—halved, seeded and chopped
- 1 pound Manila or littleneck clams, scrubbed
- 2 pounds skinless cod fillets, cut into 1-inch pieces
- 1 pound mussels, scrubbed and debearded
- Finely chopped cilantro and parsley, for garnish
- Crusty bread, for serving
- Roast the Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then coarsely chop them.
- In a large saucepan, heat the olive oil until shimmering. Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes. Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, crushed red pepper and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 minutes. Stir in the clam broth, potatoes and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally, until the potatoes are just tender, about 25 minutes.
- Add the clams to the saucepan, cover and cook over moderately low heat for 3 minutes. Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 minutes; discard any shellfish that haven’t opened. Season with salt and pepper. Ladle the fish stew into shallow bowls and garnish with cilantro and parsley. Serve with crusty bread.
This seafood stew is fantastic with Albariño from Spain’s coastal Rías Baixas region. The citrusy wines often have a little saltiness to them, which makes them a great match for seafood.
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