Portuguese Fisherman Recipes

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PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18



Portuguese Fisherman's Shrimp and Chorizo image

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.

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving

PORTUGUESE FISHERMAN

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Portuguese Fisherman image

Steps:

  • In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.
  • Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
  • In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.

1 red pepper, sliced thin
1 large Spanish onion, sliced thin
1 cup chicken broth
1 pound ground chourico
1 pound ground linguica
1/2 cup vegetable juice (recommended: V8)
1/4 cup paprika
1/4 cup cayenne pepper
8 eggs
1/4 cup water
2 tablespoons butter
10 ounces jalapeno cheese, shredded
Portuguese English muffins

PORTUGUESE FISHERMAN

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Portuguese Fisherman image

Steps:

  • In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.
  • Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
  • In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.

1 red pepper, sliced thin
1 large Spanish onion, sliced thin
1 cup chicken broth
1 pound ground chourico
1 pound ground linguica
1/2 cup vegetable juice (recommended: V8)
1/4 cup paprika
1/4 cup cayenne pepper
8 eggs
1/4 cup water
2 tablespoons butter
10 ounces jalapeno cheese, shredded
Portuguese English muffins

PORTUGUESE FISH STEW

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 22



Portuguese Fish Stew image

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.

1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
4 garlic cloves, coarsely chopped
4 fresh oregano sprigs, leaves stripped off the stem
4 fresh thyme sprigs, leaves stripped off the stem
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large loaf country or Portuguese bread

PORTUGUESE FISHERMAN'S STEW

Categories     Soup/Stew     Tomato     Stew     Sausage     Cod     Clam     Mussel     Saffron     Leek     White Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 15



Portuguese Fisherman's Stew image

Steps:

  • Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
  • Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
  • Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
  • Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

1/4 cup dry white wine
1 generous pinch of saffron threads
3 tablespoons olive oil
1 1/4 cups coarsely chopped leeks
1 cup coarsely chopped onion
1 tablespoon minced garlic
3 cups fish stock or bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1/2 teaspoon dried oregano
6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
4 5-ounce cod fillets
Yellow cornmeal
1/4 cup chopped fresh parsley

PORTUGUESE-STYLE FISH STEW

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Portuguese-Style Fish Stew image

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
  • Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
  • Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

3 tablespoons extra-virgin olive oil
2 bay leaves
2 teaspoons paprika (smoked or sweet)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 14.5-ounce can diced tomatoes
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 pounds skinless striped bass, cut into 2-inch chunks
4 slices crusty bread, toasted

PORTUGUESE-STYLE BAKED FISH

My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.

Provided by Transylmania

Categories     Portuguese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15



Portuguese-Style Baked Fish image

Steps:

  • In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
  • Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
  • Preheat the oven to 350.
  • In a baking pan pour about 1/3 of the sauce.
  • Put the fish fillets on top of the sauce. Top with the sliced green pepper.
  • Pour the wine over this and then top with lemon slices.
  • Pour the rest of the tomato sauce over all and then top with minced parsley.
  • Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

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Top Asked Questions

How long does it take to make Portuguese fish stew?
Here’s a simple recipe for Portuguese Fish Stew (Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread! Video.
How to cook fish in cornmeal?
Directions 1. Bring wine to simmer in small saucepan. Add saffron. 2. Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. 3. Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. 4. Transfer fish, cornmeal side up, to 4 shallow bowls.
How to make fish stew?
Directions Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Divide the stew among bowls.
How to cook fish fillets?
This is fantastic with spaghetti and even better with roasted potatoes." 2 lbs fish fillets (cod, haddock or other white fish.) In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes). Add peeled tomatoes, tomato paste, and seasonings.

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