Portuguese seafood stew made of clams, shrimp, scallops and chorizo together in minutes! Serve it with some crusty bread and enjoy!
Portuguese seafood stew
Portuguese seafood broth is simple and delicious. It’s full of fresh seafood flavored with garlic, onions, white wine, bay leaf, and parsley. You can use any type of seafood you like, such as mussels, lobster, lobster, or even fish. For some other seafood stew recipes you might like, try this Coconut Oyster Broth with Lemon And Jamaican Coconut Shrimp Stew.
How to make seafood stew
This Portuguese seafood soup will be ready for dinner in just a few quick steps.
- Saute garlic and onions until soft.
- Add the chorizo, tomatoes, wine, bay leaf, and 1/2 cup parsley, and simmer for five minutes.
- Add the oysters, cover the pot, and cook for five minutes until the oysters open.
- Stir in shrimp and scallops and cook for a few minutes.
What do you eat seafood stew?
Serve this soup with some good crunchy bread to soak up the juice. To round out the meal, make authority to go with her.
Variations and tips:
- Substitute any seafood for crab, lobster, or white fish such as cod or halibut, or feel free to double up on any other type and omit any other.
- If you can’t find clams, use mussels or double the shrimp.
- Discard oysters that are still closed after they have been cooked.
- If you don’t eat pork, stock up on chorizo for chicken, turkey, or soy chorizo.
- Want more flavor? Replace the water with clam juice or add anchovies.
- When cooking with wine, be sure to use good quality wine that you may already be drinking. If you do not want to cook with wine, you can replace it with clam juice.
- Replace parsley with cilantro.
More seafood recipes you’ll love:
Portuguese seafood stew
Portuguese seafood stew made of clams, shrimp, scallops and chorizo together in minutes!
- 3 Dozens of small neck oystersAnd Washed and clean
- 1 pound large shrimpAnd peeled and swallowed
- 1 pound Gulf scallops
- 1 Tablespoon Extra virgin olive oil
- 4 clove garlicAnd minced
- 1/2 OnionAnd section
- 1.75 ounce 1 piece chorizo sausage, sliced
- 1 Large Ripe tomatoesAnd cubes
- 3/4 Cup dry white wineAnd I used Pinot Grigio
- 1/4 Cup Water
- 1 bay leaf
- 1/2 Cup fresh parsleyAnd finely chopped
- Kosher salt and fresh pepper to taste
In a large, heavy saucepan, saute garlic and onion in olive oil over medium heat for 3 to 5 minutes, until softened.
Add the chorizo, tomatoes, wine, bay leaf, 1/4 cup of parsley, salt, and pepper, and simmer for 5 minutes.
Add oysters, mix well and cover.
Cook for 5 minutes or until all oysters have opened (discard closed oysters).
Add shrimp and scallops, and cook an additional 2-3 minutes, until seafood is completely cooked through and shrimp are opaque.
Pour the mixture into a bowl and top with some fresh parsley.
service: 1/ fourth of the recipeAnd Calories: 376CaloriesAnd Carbohydrates: 9.7gAnd protein: 50gAnd fat: 11gAnd sodium: 913.6mgAnd the basic: 0.9gAnd sugar: 0.1g
Blue Smart Dots: 4
Green Smart Points: 9
Purple smart points: 4
points +: 8
Key words: Seafood recipes, seafood soup, seafood stew