Seafood Stew With Smoked Sausage and Fennel
Evelina
The other day, I craved a Portuguese seafood stew with linguiça – their smoked, slightly spice sausage. However, I’m far from Portugal and enjoy modifying recipes to make something truly authentic. I didn’t want the stew to be too fatty; instead – I hoped for a subtle, fragrant, and flavor-packed dish. I think I’ve achieved the goal successfully.
Note: you might need a splash of oil, but I felt like the fat from the sausage was enough.
Ingredients:
- 1 fillet of white fish, cut into bite-size chunks (I used cod);
- A handful of clams;
- A handful of mussels;
- A handful of shrimp (with shells);
- Smoked sausage, 200 g, sliced;
- 1 finely diced onion;
- A couple of finely diced garlic cloves;
- 1 chopped bell pepper;
- 1 chopped fennel;
- 1 carrot, cubed;
- 1 celery stalk, cubed;
- 2 springs of thyme;
- 2 teaspoons of smoked paprika;
- 150 ml dry white wine;
- 1 can of diced tomatoes;
- cilantro (or parsley);
- 1 l chicken broth;
- salt;
- pepper;
- toasted baguette for serving (I forgot mine, burned, and remembered after I finished eating)
Steps:
- Fry the sliced sausage. Wait until the sausage releases the fat, and then add the aromatics: garlic, onion, celery.
- After a couple of minutes, add the pepper, fennel, and carrot.
- After roughly 8 minutes, pour in the broth, add the thyme, and smoked paprika. Cook until the veggies are soft enough for your liking.
- Add the wine, season with salt and pepper.
- Add your seafood. Cook for another 5 minutes.
- Sprinkle with cilantro or your preferred herbs. Works well with toasted bread or rice.
Originally published on 15min.lt
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