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Home | Ultimate Planning Guide | Portuguese Fish Stew
Main Dish

Portuguese Fish Stew

The mingled flavors of spicy sausage, herb broth, garlic and fresh seafood are the essence of Portuguese fish stew (caldeirada de peixe). 

  • Chef Anthony McCauley
  • Sysco Boston
Email article

In Portuguese cuisine, you would typically serve salted cod, or bacalao, at Christmas. But this beautiful bowl of seafood floating in an herby broth is equally festive. Serve it and watch your patrons’ faces light up.

Ingredients

Directions

  1. Heat 2 tablespoons oil in a large pan over medium heat and fry potato slices until golden brown. Season with salt and pepper and set aside.
  2. To prepare the corn, lightly oil and fire-roast over an open flame until charred. Remove kernels and set aside.
  3. To prepare the broth, heat remaining oil in a pan over medium heat; sauté shallots, garlic and chorizo and cook until tender. Add tomatoes, fish base and 2 cups cold water.
  4. Bring to a simmer and season to taste. Add paprika and half the fresh herbs; remove from the heat and set aside.
  5. To prepare the seafood, steam the cod for 4 to 6 minutes until fully cooked. Separately, steam the lobster, clams, mussels and octopus for 4 to 5 minutes to heat through. (Be careful not to overcook.)
  6. In a hot oiled pan, sear the scallops and set aside. Warm the broth slowly and add roasted corn and grape tomatoes.
  7. To plate, use a slotted spoon to gently place the vegetables and ingredients from the broth into large shallow bowls.
  8. Arrange the seafood ingredients on the plates and garnish with fried potatoes and fresh herbs.

Ingredient availability varies by location*

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