PORTUGUESE-STYLE HADDOCK STEW WITH LITTLENECK CLAMS AND MUSSLES RECIPE - (4/5)

Portuguese-Style Haddock Stew with Littleneck Clams and Mussles Recipe - (4/5) image

Provided by flour_arrangements

Number Of Ingredients 15

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4 tablespoons vegetable oil
1 large Spanish onion, diced
4 garlic cloves, chopped
1 pound chourico sausage, diced
2 teaspoons ground tumeric
1 pinch saffron
2 tomatoes, diced
8 cups chicken broth
3 red bliss potatoes, cut in quarters
24 North Coast Seafoods littleneck clams
4 6-ounce North Coast Seafoods haddock fillets
1 pound North Coast Seafoods P.E.I. mussels
1 small head of kale, stems removed, chopped
Kosher salt
Freshly ground black pepper

Steps:

In a large stockpot, heat oil over medium-high heat. Add onion and garlic; cook until onion is soft. Add sausage, turmeric and saffron; cook for 3-5 minutes. Stir in tomatoes, chicken broth and potatoes; cover and simmer until potatoes are tender. Add clams and then gently place haddock in the pot. Cover and cook for about 5 minutes. Add mussels, cover and cook for 5 minutes, or until mussels have opened. Carefully remove haddock and shellfish from the pot and divide among 4 serving bowls. Turn up the heat to high and add kale. Cook until the kale is soft, about 3 minutes. Season to taste with salt and pepper. Pour into the 4 bowls of seafood. Serve with crusty bread and butter. Makes 4 servings.