Папки: Seafood
Portuguese Fisherman's Stew
Bon Appétit September 1998
YIELD: Serves 4
Ingredients
• 1/2 cup dry white wine
• 1 generous pinch of saffron threads
• 3 tablespoons olive oil
• 1 1/4 cups coarsely chopped leeks (or increase the amount of onion below)
• 1 cup coarsely chopped onion
• Optional: 2 medium potatoes cut up
• 1 tablespoon minced garlic
• 4 cups fish stock or bottled clam juice / vegetable broth combination
• 1 14 1/2-ounce can diced tomatoes in juice or chopped fresh tomates
• 1/2 teaspoon dried oregano (optional)
• 4 chorizo sausages cut in half and across
• 20 mussels, scrubbed, debearded
• 12 littleneck clams, scrubbed
• 4 5-ounce cod fillets
• Yellow cornmeal
• 1/4 cup chopped fresh parsley
Preparation
Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15
minutes.
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
If using potatoes lightly brown them.
Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add
tomatoes. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20
minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes
(discard any that do not open).
Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil
in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until
bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer
until fish is just cooked through, about 4 minutes.
Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around
fish. Top with remaining soup. Sprinkle with parsley.
Bon Appétit September 1998
YIELD: Serves 4
Ingredients
• 1/2 cup dry white wine
• 1 generous pinch of saffron threads
• 3 tablespoons olive oil
• 1 1/4 cups coarsely chopped leeks (or increase the amount of onion below)
• 1 cup coarsely chopped onion
• Optional: 2 medium potatoes cut up
• 1 tablespoon minced garlic
• 4 cups fish stock or bottled clam juice / vegetable broth combination
• 1 14 1/2-ounce can diced tomatoes in juice or chopped fresh tomates
• 1/2 teaspoon dried oregano (optional)
• 4 chorizo sausages cut in half and across
• 20 mussels, scrubbed, debearded
• 12 littleneck clams, scrubbed
• 4 5-ounce cod fillets
• Yellow cornmeal
• 1/4 cup chopped fresh parsley
Preparation
Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15
minutes.
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
If using potatoes lightly brown them.
Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add
tomatoes. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20
minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes
(discard any that do not open).
Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil
in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until
bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer
until fish is just cooked through, about 4 minutes.
Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around
fish. Top with remaining soup. Sprinkle with parsley.