Portuguese stew with fish and seafood

Portuguese stew with fish and seafood – a detailed recipe cooking. Time: –Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 24 well-washed small clams
• 225 gr. fillet of sea bass, cod or striped bass without skin and bone
• 450 gr sliced sausage linguic or chorizo
• 900 gr. sliced yukon gold potato
• 450 gr chopped cabbage kale
• 1/4 Art. olive oil plus some more to serve
• 2 medium sized chopped onions
• 4 chopped garlic cloves
• 5 sprigs of fresh thyme
• 1 handful of fresh oregano (pick by hand)
• 2 bay leaves
• 3 l chicken broth
• Sea salt and ground black pepper
• 1/4 Art. coarsely chopped parsley
• Toasted bread (see recipe below)

Rustic Garlic Bread:

• 1 large loaf of rustic or Portuguese bread
• 4 chopped cloves of garlic
• 4 sprigs of fresh oregano (tear off leaves)
• 4 sprigs of fresh thyme (pick leaves)
• 1 handful of coarsely chopped fresh parsley
• 1/2 tbsp. olive oil
• Salt and ground black pepper

Recipes with similar ingredients: yellow potatoes, kale, clams, perch, cod, onions, garlic, chorizo sausage, thyme, oregano, bay leaf, white bread, parsley

Recipe preparation:

1. In a thick-walled pan with a volume of 4-6 liters. over medium heat heat oil. Put onion, garlic and sausage. Cook stirring with a wooden spoon until it is flooded from the sausage some fat, and the onion will not become soft. Add herbs and then potatoes, stir for about a minute to potatoes covered in oil. Pour in chicken stock and bring to a boil. Add the kale, salt and pepper. Cover the pan cover and simmer for 10 minutes, until the potatoes are almost completely soft.
2. Remove the lid and put the clams, simmer without covering, 15 min. until they open. Add fish and continue to stew more 3-5 minutes until the fish is ready. Sprinkle with chopped parsley and pour olive oil. Put the stew in shallow bowls and serve with rustic garlic bread to collect Sauce. Country Bread: Combine the garlic and herbs in a bowl. Pour oil, salt and pepper. Shuffle the ingredients a spoon. Make an incision in the middle of the bread, pour into this pocket garlic butter by pressing bread with the back of a spoon so that it soaked in aroma. Wrap the bread in aluminum foil. Bake grilled garlic bread or in an oven preheated to 180 ° C for 5 minutes, until the crust becomes crispy. Narve bread to serve hands.