Portuguese Fisherman's Stew

One of my favorite restaurants here in New Hampshire is called the Galley Hatch. The first time I had this entree at the restaurant I loved it. I order it everytime we go there for dinner.

I have always wanted to try to make this at home. I finally looked around the internet and found several recipes that were close. Then the other day I looked again and found one.

Jasper White's Portuguese Fisherman's Stew

Ingredients

4 tbsp olive oil
4 small bay leaves
1/2 tsp crushed red-pepper flakes
2 cloves garlic, minced (about 1 tbsp)
4 sprigs fresh thyme, leaves chopped (about 1 tbsp)
1 medium yellow onion, thinly sliced (about 2 cups)
1 medium-sized red or green bell pepper, halved, seeded, and thinly sliced (about 1 1/2 cups)
1 tsp saffron threads, chopped
1 can (14 oz) whole tomatoes packed in their own juices, drained, juice reserved, and tomatoes cut into strips
1 cup dry white wine
2 cups fish stock, clam juice, chicken broth, or water
1/4 pound chorizo or linguica sausage, casing peeled off and sliced 1/2-inch thick

8 littleneck clams, scrubbed and washed
8 oz fatty fish fillets, such as bluefish or mackerel, skin and blood line (the spongy dark strip found in fast-swimming fish) removed and discarded, and then cut into 4 pieces
8 oz lean fish fillets, such as hake, cod, halibut, or striped bass, cut into 4 pieces
10 oz mussels, scrubbed and debearded

Optional: For the most authentic version, add 4 oz clean squid with tentacles, bodies cut into 1/2-inch-thick rings. (Don't try to clean yourself; just ask fishmonger for "cleaned squid.")
Ground black pepper
Kosher or coarse salt 2 tbsp Italian parsley, chopped
2 tbsp fresh cilantro, chopped

Instructions

Esquire's note: Have everything chopped, measured, and ready before you start.

In a large pot (8 quart), heat olive oil over medium heat. Add bay leaves and red-pepper flakes, sautéing until sizzling and bay leaves begin to brown. Add garlic, thyme, onion, bell pepper and sauté, stirring frequently until softened but not browned, about 5 minutes. Stir in saffron and sauté 1 minute.

Add tomatoes and juices, wine, fish stock and increase heat to medium-high. Bring to a boil, stirring once or twice. Stir in chorizo and clams and simmer uncovered for 2 minutes. Add fish and stir to submerge while still raw. Simmer slowly for 5 minutes, reducing heat if stew is boiling too fast. Add mussels and squid, leaving them on top of stew without submerging (steam will cook them), and simmer for 3 minutes. Remove pot from heat and allow to sit for 10 minutes so flavors blend.

Using tongs, evenly distribute fish and shellfish among 4 soup plates. Return broth to heat, add salt and pepper to taste, and stir in parsley and cilantro.
To serve: Ladle hot broth over fish in each bowl, passing side dish of plain white or brown rice.
Jasper White is the proprietor of Summer Shack in Cambridge, Massachusetts, and is the author of The Summer Shack Cookbook.Read more: http://www.esquire.com/features/guy-food/fishermans-stew-recipe-ll-0307#ixzz0QtLCxpJH

******** I used swordfish, shrimp and scallops, since those are what the Galley Hatch had in theirs. Besides I don't care for mussels or squid.*********