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.
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;
toasted baguette for serving (I forgot mine, burned, and remembered after I finished eating)
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.