Portuguese Stew
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
42
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Onion (spanish, chopped)6 tbsps
Extra-Virgin Olive Oil4 cups
Water1 cup
Ketchup1 cup
Parsley (chopped)1 cup
Wine (any)450 g
Clam (cherrystone)450 g
Mussel450 g
CodDirections:
1
You will need two large saucepots
2
In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent
3
Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture
4
Add 3 tablespoons crushed red pepper in vinegar
5
Do the same exact thing in the other large saucepot
6
To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley
7
Let simmer for about 10 minutes
8
Add potatoes, skins on, cut in desired pieces
9
When potatoes are almost cooked, add fresh green beans or pea pods
10
Do not overcook the beans or peas unless you like overdone vegetables
11
To the other pot, add the remaining tomatoes, and wine or vermouth
12
Add lobster tails, clams, mussels, and fish
13
Steam until the shellfish opens and serve together with the stew