Discovering Portuguese Flavors
My Favorite is Portuguese Seafood Stew and I first tasted Portuguese Seafood Stew while traveling along the sun-drenched coasts of Portugal. The small fishing village I visited had a simple charm, with colorful boats bobbing in the harbor and the fresh smell of the ocean filling the air. I stumbled upon a tiny, family-run restaurant that boasted a special seafood stew made with the catch of the day. The moment I took my first bite, I knew this was no ordinary dish. The flavors of the saffron-infused broth, fresh fish, and herbs danced together in a way I hadn't experienced before.
A Simple, Flavorful Recipe
After returning home, I was determined to recreate that memory in my own kitchen. The beauty of this Portuguese Seafood Stew lies in its simplicity. All it takes is a handful of fresh ingredients—olive oil, onion, garlic, tomatoes, and, of course, fresh fish and shellfish. A splash of white wine, some chicken broth, and a few fragrant spices like saffron and paprika give the stew its bold and rustic flavor. It's amazing how a dish that feels so rich and layered can come together in just 30 minutes.
A Perfect Weeknight Dinner
On busy weeknights, this stew has become a go-to meal for me. It's quick to make, and the ingredients are easy to find. I love how versatile it is—I can switch up the types of fish or even add shrimp and mussels, depending on what I have on hand. The potatoes give the stew a hearty texture, making it a complete meal on its own, but I always serve it with crusty bread to soak up every last drop of that delicious saffron broth. My family loves it, and I get to enjoy a little taste of Portugal, even on an ordinary evening.
Garnishing with Memories
One thing I always remember from that restaurant in Portugal was the way they served the stew—garnished with fresh parsley and lemon wedges, adding a pop of brightness to the warm, rich broth. I do the same whenever I make it. And sometimes, when I'm feeling nostalgic, I sprinkle a little red chili for heat, just like the locals did. This Portuguese Seafood Stew has become more than just a recipe for me; it's a way to relive that special trip, bringing a piece of Portugal back to my table.
Table of Contents
Chef's Notes- Portuguese Seafood Stew
- Whenever possible, use fresh seafood as it will bring out the best flavors in the dish. Frozen seafood works too but be sure to thaw it properly.
- Measure and chop all ingredients before starting the cooking process to keep things running smoothly. This ensures you can focus on cooking rather than rushing to chop ingredients mid-recipe.
- When adding the seafood, make sure the broth is simmering gently, not boiling, to avoid overcooking the delicate fish and shellfish.
- Take your time with each step, especially when sautéing onions and garlic or deglazing with wine. These steps build the rich base of the stew's flavor.
- If you like a more robust flavor, consider using fish or clam broth instead of chicken broth for a deeper seafood taste. You can also adjust the thickness of the broth by simmering it longer or adding more potatoes for a heartier stew.
Portuguese Seafood Stew
Dive into the flavors of Portugal with this delightful Portuguese Seafood Stew! Bursting with fresh fish, shellfish, and a fragrant saffron broth, this dish is both rustic and light. Ready in just 30 minutes, it's perfect for a quick yet impressive dinner. Serve with crusty bread or rice to soak up every drop of the delicious broth. A must-try for seafood lovers!
Ingredients
- Base Ingredients
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 medium tomatoes, chopped
1/4 cup dry white wine
4 cups chicken broth (or substitute with fish broth or half clam juice)
2 teaspoons fish sauce (omit if using fish or clam broth)
Large pinch of saffron threads, lightly crushed
1/8 teaspoon ground allspice (optional)
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 bay leaves
1-2 tablespoons fresh thyme leaves (lemon thyme preferred)
- Vegetables
1 pound Yukon gold potatoes or baby red potatoes, cut into 1-inch cubes (peel if using russets)
- Seafood
1.5 pounds mixed fish fillets (such as wild cod, haddock, sea bass, salmon) or shellfish (clams, mussels, shrimp), cut into 1.5-inch pieces
- Garnish
Lemon wedges
Fresh Italian parsley or cilantro leaves
Crusty bread
Red chili flakes (optional)
Directions
- Sauté Aromatics – Heat olive oil in a large dutch oven over medium heat. Add chopped onion and minced garlic; sauté until softened and fragrant, about 6 minutes.
- Add Seafood – Gently add the mixed fish fillets or shellfish to the pot. Bring to a simmer over medium heat and cook until the seafood is just cooked through, about 3-4 minutes. Avoid stirring too much to prevent breaking the fish apart.
- Garnish and Serve – Turn off the heat and garnish with fresh parsley or cilantro leaves and lemon wedges. Serve hot with crusty bread or rice on the side.
Equipment
- chef's knife
- cutting board
- Dutch Oven
- measuring cups and spoons
Nutrition Facts
- Calories: 447kcal
- Carbohydrates: 30.2g
- Protein: 41.6g
- Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 86.7mg
- Sodium: 305.6mg
- Potassium: 1200mg
- Fiber: 5.5g
- Sugar: 6.7g
- Vitamin A: 15IU
- Vitamin C: 35mg
- Calcium: 10mg
- Iron: 20mg
FAQ-Portuguese Seafood Stew
Can I use frozen seafood in this recipe?
Yes, frozen seafood can be used in this stew. Make sure to thaw it completely before adding it to the pot to ensure even cooking.
What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best, as it adds brightness without overpowering the delicate seafood flavors.
Can I make this stew ahead of time?
While the broth and vegetables can be made ahead, it's best to add the seafood just before serving to keep it from overcooking and becoming tough.
Can I substitute other vegetables for potatoes?
Yes! Cauliflower or sweet potatoes are great low-carb alternatives. You can also add zucchini or bell peppers for more color and texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently over low heat to avoid overcooking the seafood.
