Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes collectively in minutes! Serve it with some crusty bread and luxuriate in!
Portuguese Seafood Stew
This Portuguese Seafood Stew is easy and scrumptious. It’s loaded with recent seafood and flavored with garlic, onion, white wine, bay leaf, and parsley. You may just about use no matter seafood you like, like mussels, lobster, crab, and even fish. For another seafood stew recipes you may like, do that Coconut Broth Clams with Lemongrass and Jamaican Coconut Shrimp Stew.
The way to Make Seafood Stew
This Portuguese seafood stew shall be prepared for dinner in just some fast steps.
- Sauté the garlic and onion till tender.
- Add the chorizo, tomatoes, wine, bay leaf, ¼ cup of the parsley, and simmer for 5 minutes.
- Add the clams, cowl the pot, and prepare dinner for about 5 minutes till the clams open.
- Stir within the shrimp and scallops and prepare dinner for a couple of minutes.
What do you eat seafood stew with?
Serve this stew with some good crusty bread to take in the juice. To spherical out the meal, make a salad to go along with it.
Variations & Suggestions:
- Change out any of the seafood with crab, lobster, or a white fish like cod or halibut, or be happy to double up on any and omit one other sort.
- In case you can’t discover clams, use mussels or double the shrimp.
- Throw out any of the clams which might be nonetheless closed after cooking them.
- In case you don’t eat pork, sub the chorizo for rooster, turkey, or soy chorizo.
- Need extra taste? Swap the water for clam juice or add anchovies.
- When cooking with wine, ensure to make use of good wine that you’d truly drink. In case you don’t wish to prepare dinner with wine, you might substitute it with clam juice.
- Swap the parsley for cilantro.
Extra Seafood Recipes You’ll Love:
Portuguese Seafood Stew
Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes collectively in minutes!
- 3 dozen little neck clams, scrubbed and clear
- 1 lb giant shrimp, peeled and deveined
- 1 lb bay scallops
- 1 tbsp further virgin olive oil
- 4 cloves garlic, minced
- 1/2 onion, chopped
- 1.75 oz 1 hyperlink chorizo sausage, sliced
- 1 giant ripe tomato, diced
- 3/4 cup dry white wine, I used Pinot Grigio
- 1/4 cup water
- 1 bay leaf
- 1/2 cup recent parsley, finely chopped
- kosher salt and recent pepper to style
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In a big heavy pot, saute garlic and onion in olive oil over medium warmth for about 3 to five minutes, till tender.
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Add chorizo, tomatoes, wine, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
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Add the clams, combine properly and canopy.
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Prepare dinner about 5 minutes or till all of the clams open (discard any closed clams).
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Add shrimp and scallops and prepare dinner a further 2-3 minutes, till seafood is totally cooked and the shrimp are opaque.
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Ladle into bowls and prime with slightly recent parsley.
Serving: 1/4th of recipe, Energy: 376kcal, Carbohydrates: 9.7g, Protein: 50g, Fats: 11g, Sodium: 913.6mg, Fiber: 0.9g, Sugar: 0.1g
Blue Sensible Factors: 4
Inexperienced Sensible Factors: 9
Purple Sensible Factors: 4
Factors +: 8
Key phrases: seafood recipes, seafood soup, seafood stew