Portuguese Fish Stew
Serves 6-8
Ingredients
1 kg or 2 pounds russet potatoes, peeled and cut into 2" chunks
1/3 cup olive oil
1 (16-oz.) can whole tomatoes, undrained, crushed by hand
¼ teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 medium yellow onions, roughly chopped
2 bay leaves, broken in half
1 medium green bell pepper, cored, seeded, and roughly chopped
1 cup fish stock or bottled clam juice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
18 mussels, rinsed and debearded
1 kg or 2 pounds boneless, skinless haddock or cod filets, cut into 1 1⁄2" chunks
3 tablespoons cilantro leaves and tender stems, minced
3 tablespoons parsley leaves, minced
Instructions
Bring a large pot of salted water to a boil and add potatoes; cook, stirring occasionally, until tender, 12–15 minutes. Drain and set aside.
Heat the oil in a large soup pot over medium-high heat. Add tomatoes, red pepper flakes, garlic, onions, bay leaves, and bell peppers and cook, stirring often, until soft, about 12 minutes. Add fish stock, wine, ½ teaspoon salt and pepper and cook, stirring occasionally, about 5 minutes.
Add mussels and cover pot; cook until mussels just begin to open, 4–5 minutes. Add fish and continue to cook, covered, until all mussels are opened and fish is cooked through, 5–6 minutes more. Taste and season with salt and pepper.
To serve, transfer fish stew to a large serving bowl and sprinkle with half the parsley and cilantro.
Place the potatoes in another serving dish, drizzle with olive oil, season with salt and pepper and sprinkle with remaining cilantro and parsley. Serve alongside the stew.
