New this month
Get the Allrecipes magazine

Portuguese Fish Stew

 made it  |  0 reviews   |   photos

"This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!"
Added to shopping list. Go to shopping list.


1 h 30 m servings 511 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
  2. Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
  3. Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.


  • Cook's Notes:
  • Substitute diced fresh tomatoes for the canned if desired.
  • Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.
  • Substitute dry white wine for the vermouth if desired.
  • This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.

Nutrition Facts

Per Serving: 511 calories; 13.5 g fat; 28.5 g carbohydrates; 47 g protein; 146 mg cholesterol; 875 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0