Portuguese Fish Soup Recipes

Portuguese Fish Stew (Caldeirada) Feasting At Home

WEBJun 3, 2020 · Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes. Add fish, bring to a simmer over medium heat, give a …

Rating: 5/5(49)
1. In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
2. Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
3. Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
4. Add fish, bring to a simmer over medium heat, give a gentle stir ( don’t over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.

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Portuguese Seafood Stew Skinnytaste

WEBAug 12, 2021 · Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes. Add the clams, mix well …

Rating: 4.9/5(24)
1. In a large heavy pot, saute garlic and onion in olive oil over medium flame for about 2 minutes.
2. Add chorizo, tomatoes, wine, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
3. Add the clams, mix well and cover.
4. Cook about 5 minutes or until all the clams open (discard any closed clams).

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Portuguese Fish Chowder – Leite's Culinaria

WEBSep 6, 2019 · Add the whole fish fillets and cook for 5 minutes. Remove the pot from the heat, gently stir in the cilantro, and let the chowder sit for 10 …

Rating: 5/5(6)
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves begin to turn brown, add the garlic and cook, stirring constantly with a wooden spoon, until golden, 20 to 30 seconds.
2. Add the onions, bell pepper, and allspice and cook, stirring occasionally, until the onions and peppers are softened but not browned, about 8 minutes.
3. Add the potatoes and stock; if the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook vigorously until they’re soft on the outside yet still firm in the center, about 6 to 10 minutes.
4. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season assertively with salt and pepper.

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