Cooked - Cataplana (portuguese Fish Stew)

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Cataplana (portuguese Fish Stew)

6.0

0.25 cup extra-virgin olive oil

8 ounces linguiça, cut into ¼-inch slices

1 large yellow onion (about 1 pound), cut in half lengthwise and thinly sliced lengthwise (about 3 cups)

2 medium-size fresh Cubanelle chiles, halved lengthwise, seeded, and sliced crosswise (about 1 ½ cups)

4 large garlic cloves, sliced (2 tablespoons)

0.5 cup dry white wine

1 (14 ½-ounce) can whole peeled tomatoes, crushed by hand and juices reserved

2 cups clam juice

2 bay leaves

1.5 teaspoons paprika

0.5 teaspoon saffron threads, crushed

2 cups packed chopped kale

0.5 teaspoon kosher salt

0.25 teaspoon black pepper

8 littleneck clams (about 9 ounces), scrubbed

8 ounces peeled and deveined tail-on raw large shrimp (about 12 shrimp)

4 ounces cleaned small squid tentacles (12 to 15 small tentacles), rinsed

8 mussels (about 4 ounces), scrubbed and debearded

Portuguese rolls, warmed

Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render, about 3 minutes.
Add onion, chiles, and garlic; cook, stirring often, until vegetables are just softened, 5 to 7 minutes.
Add wine to mixture in Dutch oven; cook, scraping up any browned bits from bottom of Dutch oven, until nearly evaporated, about 2 minutes.
Add crushed tomatoes and juices, clam juice, bay leaves, paprika, and saffron. Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 15 minutes.
Stir kale, salt, and black pepper into stew. Nestle clams, shrimp, squid, and mussels into stew.
Cover and increase heat to medium-high; cook until mussels and clams open and shrimp and squid are just cooked through, 4 to 6 minutes.
Discard any closed clams or mussels. Serve with warm rolls.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥘Stew

Cuisine🇵🇹Portuguese

Occasions👨‍👩‍👧‍👦Family Gathering🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 31 weeks ago

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