Portuguese Fish Stew
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
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; protein 47g; carbohydrates 28.5g; fat 13.5g; cholesterol 146.5mg; sodium 875mg. Full Nutrition