CHICKEN

Portuguese Seafood Stew Recipe | Saveur

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Step 1

Bring a large pot of generously salted water to a boil and add the potatoes. Cook, stirring occasionally, until easily pierced with a fork, 12–15 minutes. Drain and transfer to a serving bowl. Sprinkle with half of the cilantro and half of the parsley and set aside.

Step 2

To a large pot set over medium-high heat, add the oil, chile flakes, garlic, onions, bay leaves, bell pepper, and tomatoes and cook, stirring frequently, until the onions are translucent and the pepper is tender, about 10 minutes. Add the fish stock and wine and cook, stirring occasionally, until about half of the liquid has evaporated, about 5 minutes. Season with salt and black pepper to taste. Add the mussels, cover the pot, and cook until the mussels just begin to open, 4–5 minutes. Add the fish and continue to cook, covered, until all the mussels are opened and the fish is cooked through, 4–5 minutes more.

Step 3

Transfer the stew to a large serving bowl, garnish with the remaining cilantro and parsley, and serve with the potatoes.

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