Embark on a culinary journey to the coastal regions of Portugal with this delectable Portuguese Scallop Stew. This hearty and flavorful dish, also known as "Caldeirada de Vieiras", is a symphony of tender scallops, succulent shrimp, and an array of fresh vegetables, all simmered in a rich and aromatic broth. Savor the delicate sweetness of the scallops and shrimp, complemented by the vibrant flavors of tomatoes, bell peppers, and onions.
Indulge in three variations of this classic stew:
1. **Traditional Portuguese Scallop Stew**: Experience the authentic flavors of Portugal with this classic recipe. Let the tantalizing aroma of garlic, white wine, and cilantro transport you to the shores of the Iberian Peninsula.
2. **Scallop and Shrimp Stew with Saffron**: Elevate your taste buds with the vibrant color and exotic flavors of saffron. This variation adds a touch of luxury and sophistication to the classic stew.
3. **Scallop and Shrimp Stew with Coconut Milk**: Embark on a tropical adventure with this unique take on the Portuguese Scallop Stew. The creamy richness of coconut milk blends seamlessly with the seafood, creating a delightful harmony of flavors.
Each recipe offers a distinct culinary experience, catering to different preferences and palates. Prepare to be captivated by the delightful dance of flavors in this Portuguese Scallop Stew, where the freshest ingredients come together to create a truly memorable meal.
PORTUGUESE FISHERMAN'S STEW
Steps:
- 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. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. 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.
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
- Do the same exact thing in the other large saucepot.
- To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
- Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
- To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.
PORTUGUESE-STYLE FISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
PORTUGUESE FISH STEW
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
- Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
Tips:
- Use fresh scallops. Fresh scallops have a sweet, briny flavor that is perfect for stews. If you can't find fresh scallops, frozen scallops will also work, but be sure to thaw them completely before using.
- Sear the scallops before adding them to the stew. Searing the scallops gives them a nice caramelized crust and helps to lock in their flavor. To sear the scallops, heat a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until they are golden brown.
- Use a flavorful broth. The broth is the base of the stew, so it's important to use a flavorful one. A good option is to use a combination of chicken broth and white wine. You can also add other ingredients to the broth, such as vegetables, herbs, or spices.
- Simmer the stew for at least 30 minutes. This will allow the flavors to develop and the scallops to become tender. You can simmer the stew for longer if you want, but be careful not to overcook the scallops.
- Serve the stew with crusty bread or rice. Crusty bread or rice is a great way to soak up the delicious broth. You can also serve the stew with a side salad.
Conclusion:
Portuguese Scallop Stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is made with fresh scallops, a flavorful broth, and a variety of vegetables. It is simmered for at least 30 minutes, which allows the flavors to develop and the scallops to become tender. Serve the stew with crusty bread or rice and a side salad for a complete meal.
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