



Portuguese-Style Fish Stew
Prep time
Cook time
Total time
Fish, fresh veggies in a tomato broth make this soup simply divine.
Author: My Delicious Blog
Recipe type: Seafood
Cuisine: Seafood
Serves: 6
Ingredients
Soup:
- 4 Tb. olive oil
- 2 yellow onions, chopped
- 1 celery rib, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ lb. chorico or linguica, skin removed, broken into chunks
- 1 large white potato (skin on), small cubes
- 1 large sweet potato (skin on), small cubes
- 3 quarts chicken stock
- 4 c. fresh kale, chopped
- ½ of a 28 oz. can whole plum tomatoes, slightly mashed (use more if you like more tomatoes)
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ lb. semi-firm/sturdy fish (I used Amberjack), 1-2" chunks
Rosemary-Garlic Croutons:
- 2 Tb. olive oil
- 1 Tb. unsalted butter, melted
- 1 Tb. fresh rosemary, minced
- ½ tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 4 slices day-old, thick, crusty bread (about 3 c.), cut into 1” chunks
Instructions
For the Soup:
- In a large soup pot, heat olive oil on medium/high.
- Add onions, garlic, celery, thyme, bay leaves and chorico (or linguica). Mix to combine, allowing the sausage and oils to coat the ingredients.
- After about 2 minutes, reduce heat to medium.
- Add potatoes and cook a few minutes until they’re slightly soft and well-combined.
- Add stock, kale, tomatoes, salt and pepper. Reduce heat to low.
- Simmer until potatoes are cooked (about 10 minutes), then add fish and lightly combine.
- Gently simmer a few more minutes.
- Check for seasoning (add more salt & pepper, if needed) then serve.
For the Croutons:
- Heat oven to 350 degrees.
- In a large mixing bowl, combine olive oil, butter and spices.
- Add bread chunks and mix to coat thoroughly. If they seem too dry (depends on your bread), add a bit more olive oil.
- Spread onto a baking sheet and bake about 10 minutes -- check periodically to ensure they don’t burn!
- Remove from oven and allow to cool on baking sheet before sprinkling on soup.
Loved reading about Fall River. Brought back so many good memories and the wonderful food we enjoyed while growing up. My mouth is watering looking at the wonderful Portuguese soup with croutons. YUM!!!
I’m glad my post brought back good memories! Fall River is still a special place for us 🙂
Hi Nicole,
I lived in Sarasota for 46 years and never really been interested in fishing until reading your blog. I now wish I did fish to bring home the local delicacies in our Gulf!! Thank goodness for Walt’s!
This stew looks delicious. Where can you buy the chourico locally?
I’m so happy my fishing lifestyle inspires you! Thankfully, some stores here carry Gaspar’s Portuguese products (made in N. Dartmouth, MA). I buy the chourico at Publix in the sausage/bacon section.
I love your blog, Nicole.!!! I am not a cook (but after reading some of your recipes I’m sure tempted!!), but I truly enjoy the blog because there isn’t a time I read it that I don’t learn something new! Your style of writing is so conversational I feel like we’re sitting on your deck chatting.
Thanks for the great feedback Cindy! Maybe one day you’ll be SO tempted that you actually make a recipe (and let me know how it turns out) 🙂