Legal Sea Foods in Boston, Massachusetts, brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, and tomatoes — in this delicious mariner stew.–The Editors of Bon Appétit
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Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
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Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. Add garlic; saute 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
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Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat remaining 2 tablespoons of oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
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Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
Serving: 1 portionCalories: 547 kcalCarbohydrates: 38 gProtein: 41 gFat: 25 gSaturated Fat: 6 gMonounsaturated Fat: 13 gTrans Fat: 0.1 gCholesterol: 105 mgSodium: 1256 mgFiber: 4 gSugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe © 2003 Roger Berkowitz | Jane Doerfer. Photo © 2003 Raley’s. All rights reserved.