Portuguese-Style Fish Stew
Fish, fresh veggies in a tomato broth make this soup simply divine.
Author: My Delicious Blog
Recipe type: Seafood
- 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
- 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
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.