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The Portuguese seafood stew made with clams, shrimp, scallops and sausage is ready in minutes! Serve with some crusty bread and enjoy!
Portuguese Seafood Stew
This Portuguese seafood stew is simple and delicious. It is filled with fresh seafood and seasoned with garlic, onion, white wine, bay leaf and parsley. You can use almost any seafood you like, such as mussels, lobsters, crabs, and even fish.For other seafood stew recipes you might like, try this Lemongrass Coconut Clams and Jamaican Coconut Shrimp Stew.
How to make stewed seafood
In just a few steps, this Portuguese seafood stew is ready for dinner.
- Fry the garlic and onion until soft.
- Add sausage, tomatoes, wine, bay leaf, 1/4 cup parsley, and simmer for five minutes.
- Add the clams, cover the pot and cook for about five minutes, until the clams open.
- Stir in the shrimp and scallops and cook for a few minutes.
What do you eat seafood stew?
Eat this stew with some good crusty bread to absorb the juice.To finish this meal, make one salad Go ahead.
Changes and tips:
- Replace any seafood with crabs, lobsters, or white fish such as cod or halibut, or eat more at will, omit the other.
- If you can’t find clams, use mussels or double the shrimp.
- Throw away clams that are still closed after they are cooked.
- If you don’t eat pork, replace the sausage with chicken, turkey, or soy sausage.
- Want more flavor? Change the water to clam juice or add anchovies.
- When cooking with wine, be sure to use the good wine you can really drink. If you don’t want to cook with wine, you can use clam juice instead.
- Replace coriander with coriander.
More seafood recipes you will like:
Portuguese Seafood Stew
The Portuguese seafood stew made with clams, shrimp, scallops and sausage is ready in minutes!
- 3 A dozen small clams, Scrub clean
- 1 lb Large shrimp, Peeled and gutted
- 1 lb Bay scallops
- 1 Spoon Extra virgin olive oil
- 4 clove garlic, minced
- 1/2 onion, Chopped
- 1.75 ounce 1 chorizo sausage, sliced
- 1 big Ripe tomatoes, Diced
- 3/4 Cup dry white wine, I have used Pinot Gris
- 1/4 Cup water
- 1 Bay leaf
- 1/2 Cup Fresh parsley, Chopped
- Kosher salt and fresh pepper to taste
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In a large, heavy pot, sauté garlic and onions in olive oil over medium heat for about 3 to 5 minutes, until tender.
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Add sausage, tomatoes, wine, bay leaf, 1/4 cup parsley, salt and pepper, and simmer for 5 minutes.
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Add the clams, stir well, and close the lid.
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Cook for about 5 minutes or until all the clams are open (discard any closed clams).
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Add the shrimp and scallops and cook for another 2-3 minutes, until the seafood is fully cooked and the shrimp is opaque.
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Scoop into a bowl and put a little fresh parsley on top.
service: 1/Fourth recipe, Calories: 376Kcal, carbohydrate: 9.7G, protein: 50G, fat: 11G, sodium: 913.6Milligrams, fiber: 0.9G, sugar: 0.1G
Blue smart point: 4
Green smart point: 9
Purple smart point: 4
Points+: 8
Key words: Seafood recipes, seafood soup, seafood stew
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