Portuguese Seafood Stew
Cherry stones and flaky white fish simmer in a garlicky clam-tomato broth in this New England favorite. The addition of St. Ours Seafood Broths elevate the flavor of the stew to the next level
Serves 6 | 45 Minutes
A bowl of Portuguese Seafood Stew made with St. Ours Clam and Crab Broth powders
Ingredients
2 lbs yellow potatoes, peeled and boiled until tender
4 Tbsp chopped parsley leaves, for garnish
1 packet St. Ours Clam Broth
1 packet St. Ours Crab Broth
2 cups warm water
⅓ cup olive oil
½ tsp crushed red chili flakes
5 garlic cloves, minced
2 yellow onions, chopped
1 bell pepper, seeded and roughly chopped
1 (8 oz) can tomato puree
2 bay leaves, torn in half
½ cup dry white wine
2 dozen cherry stones, cleaned
1 dozen mussels, debearded (optional)
2 lb boneless, skinless pollock, haddock, or cod, cut into 1½” pieces
Salt and freshly ground black pepper to taste
Directions
Whisk St. Ours Clam and Crab Broth powders into 2 cups warm water and set aside
Steam cherrystones in 1” of water. Cover and cook until clams just open. Remove from pot and set aside. Strain cooking liquid through a coffee filter to remove grit. Reserve liquid
Boil potatoes in salted water and cook for about 15 minutes, or until tender. Drain and transfer to a serving bowl. Drizzle with olive oil and sprinkle with half of the parsley. Keep warm
In stock pot on medium-high heat, add the oil, onions, bay leaves, and bell pepper. Cook, stirring frequently, until the onions are translucent, about 8 minutes
Add garlic and chili flakes. Cook for 1-2 minutes more
Add wine and reduce for about 3 minutes
Add the tomato puree, St. Ours Clam and Crab Broth, and filtered clam liquid. Cook, stirring occasionally, until reduced, about 15 minutes. Season with salt and pepper to taste
Add mussels and fish and continue to cook, covered, until all the mussels are opened, and the fish is cooked through, about 5-6 minutes more. Add the cooked clams to stew and heat through. Garnish with the remaining parsley and serve with potatoes
