ED'S PORTUGUESE FISH STEW- FOOD AND WINE

Ed's Portuguese Fish Stew- Food and Wine image

Number Of Ingredients 16

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5 piece Poblano peppers
1/4 cup EVOO
1/2 pound linguica sausage, 1/4 inch thick slices
1 piece large onion, finely chopped
6 cloves garlic
2 pieces thyme sprigs
2 pieces bay leaves
1/2 teaspoon crushed red pepper
1/4 cup dry white wine
3 cups clam juice
14.5 ounces diced tomatoes, drained
14.5 ounces crushed tomatoes
1 pound littleneck clams, scrubbed
2 pounds cod fillets, skinless, cut into 1" pieces
1 pound muscles, scrubbed, debearded
1/2 cup cilantro, finely chopped

Steps:

Roast chiles directly over a gas flame or under a 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 chiles, onion, garlic, thyme, bay leaves, crushed red pepper, and salt and pepper. Cook, stirring occasionally, until the veggies are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 min. Stir in the clam broth and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally about 15 minutes.
Add the clams to the saucepan, cover and cook over moderately low heat for 3 min. 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 min. Ladle the fish stew into shallow bowls over cooked rice and garnish with cilantro. Serve with crusty bread.