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!
Provided by aliera86
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 28.5 g, Cholesterol 146.5 mg, Fat 13.5 g, Fiber 3.1 g, Protein 47 g, SaturatedFat 1.9 g, Sodium 875 mg, Sugar 10.5 g
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