Soups & Salads

Cataplana Portuguese Fish Stew

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Description

Inspired by a classic from the Algarve, this easy stew is a smoky, savory showcase for fresh seafood.

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 8 ounces linguiça, cut into 1/4-inch slices
  • 1 large yellow onion (about 1 pound), cut in half lengthwise and thinly sliced lengthwise (about 3 cups)
  • 2 medium-size fresh cubanelle chiles, halved lengthwise, seeded, and sliced crosswise (about 1 1/2 cups)
  • 4 large garlic cloves, sliced (2 tablespoons)
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can whole peeled tomatoes, crushed by hand and juices reserved
  • 2 cups clam juice
  • 2 bay leaves
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon saffron threads, crushed
  • 2 cups packed chopped kale
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 littleneck clams (about 9 ounces), scrubbed
  • 8 ounces peeled and deveined tail-on raw large shrimp (about 12 shrimp)
  • 4 ounces cleaned small squid tentacles (12 to 15 small tentacles), rinsed
  • 8 mussels (about 4 ounces), scrubbed and debearded
  • portuguese rolls, warmed
Directions
  1. Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render, about 3 minutes. Add onion, chiles, and garlic; cook, stirring often, until vegetables are just softened, 5 to 7 minutes.
  2. Add wine to mixture in Dutch oven; cook, scraping up any browned bits from bottom of Dutch oven, until nearly evaporated, about 2 minutes. Add crushed tomatoes and juices, clam juice, bay leaves, paprika, and saffron. Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 15 minutes.
  3. Stir kale, salt, and black pepper into stew. Nestle clams, shrimp, squid, and mussels into stew. Cover and increase heat to medium-high; cook until mussels and clams open and shrimp and squid are just cooked through, 4 to 6 minutes. Discard any closed clams or mussels. Serve with warm rolls.

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