Portuguese Seafood Stew with Clams and Shrimp

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Hailing from the sun-soaked Algarve coast, this Portuguese seafood stew layers fresh shellfish with smoky chouriço, ripe tomatoes, and a generous splash of white wine. Everything steams together in a single pot, producing a briny, deeply savory broth that begs to be sopped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 980 mgSodium
• 890 mgPotassium
• 160 mgCalcium
• 6 mgIron
• 55 mgVitamin C
• 1100 mcgVitamin A

Ingredients

For the seafood

• 1 lb littleneck clams, scrubbed
• 1 lb black mussels, scrubbed and debearded
• 12 large shrimp, shells on
• 1/2 lb firm white fish (sea bass or monkfish), cut into 1-inch chunks
• 1 small squid, cleaned and sliced into rings

For the base

• 3 tbsp extra-virgin olive oil
• 4 oz chouriço or Spanish chorizo, sliced
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 ripe tomatoes, grated (skins discarded)
• 1/2 cup dry white wine
• 1 small bay leaf

To finish

• 1/2 tsp sea salt, plus more to taste
• Freshly ground black pepper
• 1/4 tsp Portuguese piri-piri sauce (or pinch of crushed red pepper)
• 1/3 cup chopped fresh cilantro
• Crusty Portuguese bread, for serving

Directions

1. Heat the olive oil in a large heavy pot or traditional cataplana over medium heat, add the chouriço slices and cook for 2 minutes until they release their red-orange oil.
2. Stir in the onion, garlic, and bell pepper and cook for 5 minutes until softened and lightly golden, then add the grated tomatoes and bay leaf and simmer for 5 minutes more until thickened.
3. Pour in the white wine, bring to a gentle boil, and let it reduce by about half, about 3 minutes.
4. Layer the firmest seafood first: nestle in the fish chunks and squid rings, cover, and steam for 3 minutes.
5. Add the clams, mussels, and shrimp, cover tightly, and cook for 5 to 7 minutes, shaking the pot once, until the clams and mussels have opened and the shrimp are pink and curled.
6. Discard any unopened shells, season with salt, pepper, and piri-piri sauce to taste, and scatter the cilantro over the top.
7. Serve immediately in shallow bowls with plenty of crusty bread to soak up the flavorful broth.

Cook’s Notes

• A traditional copper cataplana is ideal but any wide heavy-bottomed pot with a tight lid will work.
• Always discard any clams or mussels that do not open after cooking; they are not safe to eat.
• For the deepest flavor, ask your fishmonger for a few shrimp heads and shells to simmer into the broth for 10 minutes before adding the wine.
• Serve with a chilled glass of Vinho Verde or a dry Portuguese white such as Alvarinho.
• Leftover broth makes an excellent base for a quick seafood risotto the next day.

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