Portuguese Seafood Stew
From Anthony Bourdain, in Dawn Davis: If You Can Stand the Heat
- 1/3 c. olive oil
- 2 tbs. garlic, chopped
- 2 onions, finely diced
- 2-3 jalapeno peppers, seeds removed, finely diced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 3.5 tbs. ground cumin
- 2 bay leaves
- 1 tbs. fresh thyme, chopped
- 1 tbs. fresh oregano, chopped
- 2.5 lbs. fresh squid, cleaned, tails cut in rings
- 1 qt. red wine, preferably Burgundy
- 8 oz. can crushed tomatoes
- 1 c. tomato paste
- 3 qt. fish stock or clam juice
- 2 lbs. codfish filet, cut into 1-inch chunks
- 6 Idaho potatoes, medium-diced
- 1/4 c. Frank's Red Hot Sauce
- salt and pepper to taste
- 1 lb. medium shrimps, peeled
- about 1/4 c. roux (equal parts butter and flour), or
cornstarch-water mix to thicken.
- In heavy stockpot, heat olive oil; saute garlic and onions until
clear. Add jalapenos, bell peppers, cumin, bay leaves, thyme, and
oregano. Add squid and saute for 5 minutes. Add red wine, tomatoes
and paste, and fish stock. Simmer for 25 minutes on low heat.
- Add codfish, and continue simmering for 5 minutes. Add potatoes,
and continue cooking until tender.
- If making roux, melt butter and add the flour. Cook for 3-5
minutes, until flour and butter are smooth and evenly mixed.
- Add hot sauce, salt, and pepper, to taste, and finally the shrimp.
Cook another 2-3 minutes. Thicken with roux or cornstarch-water
mixture. Remove bay leaves.
- Recipe recommends letting stew sit overnight, refrigerated, then
return to room temperature and reheat to serve. I did this, but
I'm not certain that the 2nd day soup was better than the 1st.
- For fish stock, this is what I did: start with a small bottle
of clam juice, then fill with water to 3 qt. Added 2 cubes of
fish bouilion (good for 1 qt.), a packet of dried bonito flakes
(normally used for Japanese dashi), the shells from the shrimp,
about 1 tbs. dried anchovy, half a onion, a bay leaf, and 8-10
black peppercorns. I simmered this for about an hour, then
strained it. Came out pretty good, albeit slightly salty.
I wasn't worried about
winding up with less than 3 qt., since I only had a 750ml
bottle of wine. I wanted a thicker soup, anyway. I made roux
to thicken: probably more than was called for. The stew
thickened up very nicely.
- I only used 1 tbs. Frank's Red Hot Sauce (and 2 jalapenos),
which did not make the stew noticeably hot.
Keywords: Portuguese, Soup.