Brothy Portuguese Fish Stew with Smoky Chorizo
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Well Seasoned Studio · by Ari Laing

Brothy Portuguese Fish Stew with Smoky Chorizo

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 96%
CARBS 61G37% OF CAL
6G FIBER0G ADDED0G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 24G33% OF CAL
6G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic Portuguese fish stew with striped bass, chorizo, and saffron broth served with crusty bread. Elegant comfort food that tastes restaurant-quality.

mainsoupfishshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 Tbsp extra virgin olive oil
  • 6 oz chorizo or linguiça, (cut diagonally into ¼-inch-thick slices)
  • 1 medium sweet onion, (finely chopped)
  • 1 large leek, (halved and thinly sliced)
  • 3 medium Yukon gold potatoes, (about 1½ cups, cut into ½-inch pieces)
  • 3 cloves of garlic, (finely chopped)
  • 1 Tbsp tomato paste
  • 1 tsp smoked paprika
  • ⅓ cup dry white wine
  • 1 (14.5-oz) can diced tomatoes
  • 3 cups fish stock, (though chicken broth or even clam juice would work — a combination is fine too)
  • Generous pinch of saffron threads
  • 3 sprigs fresh oregano
  • 1 dried bay leaf
  • 1½ lbs striped bass, (sea bass, halibut, cod, or haddock (*use any firm white fish, skin removed))
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lime, (zested, then cut into wedges for serving)
  • Fresh flat-leaf parsley, (cilantro, or thinly sliced scallions (use whatever you’ve got!))
  • Crusty bread
PREP
20M
SODIUM
1532MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.