Portuguese Fisherman's Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
2. 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).
3. 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.
4. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
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