Saturday, September 12, 2009

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 every time we go there for dinner.

I have always wanted to try to make this at home.

Portuguese Fisherman's Stew


4 tbsp olive oil
2 small bay leaves
1/2 tsp crushed red-pepper flakes
2 cloves garlic, minced
1 tbsp fresh chopped thyme
1/2 medium yellow onion, sliced
1/2 medium-sized red or green bell pepper, sliced
1 tsp saffron threads, chopped
1 can (14 oz) whole tomatoes
1 cup dry white wine
2 cups fish stock
1/4 pound chorizo sausage, casing peeled off and sliced 1/2-inch thick

1 lb lean fish fillets, such as hake, cod, halibut, or striped bass, cut into 4 pieces
1/2 lb medium shrimp
1/2 lb of scallops


In a stock pot heat on medium heat the olive oil. Add bay leaves and red-pepper flakes, sautéing until sizzling and bay.  Add garlic, thyme, onion, bell pepper and sauté, stirring until softened until soft. Stir in saffron and sauté 1 minute.

Turn the heat to medium-high,, add tomatoes and juices, wine and fish stock. Bring to a boil, Stir in chorizo, and simmer uncovered for 2 minutes. Add fish, shrimp and scallops. Simmer slowly for 5 minutes. Simmer for another 10 minutes.  Take off heat.  Add salt and pepper to taste.

 Place a mound of rice in the center of the bowl and ladle the stew around.  Top off with fresh parsley or thyme.

* I used swordfish, shrimp and scallops, since those are what the Galley Hatch had in theirs. *

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