Portuguese Fish And Shrimp Stew Recipes

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
• Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
• Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.

Steps:

• SALT fish and shrimp
• IN a clap pot (panela is pot )IF you don't have a clay pot use a large cast iron or large soup pot. GREASE the bottom of the pot,, arrange a layer of sliced onion, arrange piece of fish and shrimp,a layer of tomatoes and peppers,REPEAT ,REPEAT to fill the pan.
• PLACE the coconut milk and palm oil. FINALLY the soft coriander and basil, tied by a string.
• AFTER YOU COMPLETE the cooking ,remove the coriander and basil string out.
• SERVE it with white rice and scoop the fish and vegts,over the rice and the fish sauce ,over the rice . Chop fresh parsley and top it. SERVE a glass of white wine. MUTO GOSTO.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.