Go Back

Portuguese Seafood Stew

This hearty and flavorful stew is filled with shrimp, mussels, and white fish, all simmered in a rich tomato broth with aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Portuguese, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 lb fresh shrimp, peeled and deveined
  • 1 lb mussels, cleaned
  • 1 lb white fish fillets (like cod or halibut), cut into bite-sized pieces
Base Ingredients
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced preferably fresh
  • 1 can (15 oz) diced tomatoes, drained
  • 4 cups fish or seafood stock vegetable broth can be substituted
  • 1 cup dry white wine Chardonnay suggested
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 tablespoon fresh parsley, chopped for garnish
  • Salt and pepper, to taste
  • a pinch red pepper flakes for a spicy kick

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sauté for another minute.
  3. Stir in the drained diced tomatoes, paprika, and red pepper flakes. Let it simmer for about 2 minutes.
  4. Pour in the dry white wine, scraping up any bits from the bottom of the pot. Let it bubble for about 2-3 minutes to cook off some alcohol.
  5. Add the fish stock and bring the mixture to a gentle boil. Season with salt and pepper, then reduce heat and let it simmer for about 10 minutes.
  6. Carefully add the shrimp, mussels, and fish to the pot. Simmer again for about 5-7 minutes, or until everything is cooked through and the mussels have opened.
  7. If any mussels remain closed, discard them.
  8. Sprinkle the fresh parsley on top before serving and ladle into bowls. Serve with crusty bread.

Notes

Customization is key: feel free to add other seafood or adjust cooking times as needed. This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Dunking bread is essential for this dish.