Portuguese Stew

A hearty and lively tomato-based fish stew.

Ingredients

• 1/2 Onion – finely chopped
• 1 Bay Leaf
• 2 Cloves Garlic – minced
• 1/ tsp. Red Pepper Flakes
• 1/2 lb. Chorizo – Sliced
• 1 Potato – Cubed
• Pinch of Saffron
• 1/2 Cup White Wine
• 2 Cups Clam Juice or Fish Broth
• 1 Can Plum Tomatoes – crushed by hand
• 1 tsp. Pimenton (Spanish Paprika)
• 1 lb. Fresh Cod – cubed
• 1/2 tsp. Dried Oregano
• Salt & Pepper – to taste
• Minced Parsley – for garnish

Instructions

1. Add 3 Tbs. olive oil to stock pot and heat over low heat. Add onions, garlic, red pepper flakes and bay leaf. Saute over low heat until onions are translucent (about 8 minutes).

2. Add chorizo and cook for about 10 minutes.

3. Add potatoes and stir.

4. Add saffron, turn heat to high, and add white wine. Stir.

5. Add broth, tomatoes, and paprika, turn heat to low, and cover. Cook for 20 minutes until potatoes are tender.

6. Add cod and oregano and simmer for five minutes.

7. Spoon into serving bowls, sprinkle with parsley, and serve with crusty bread.

Serving Suggestions

Pair with an unoaked chardonnay or Portuguese Vino Verde.