On Tap Oil & Vinegar Recipe Detail

Portuguese Seafood Stew

with Extra Virgin Olive Oil

Ingredients:

• 5 Anaheim chiles
• 1/4 cup Extra Virgin Olive Oil
• 1/2 lb linquica sausage
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 2 springs of thyme
• 2 bay leaves
• 1/2 tsp crushed red pepper (optional)
• Kosher salt
• Ground pepper
• 1/2 cup dry white wine
• 3 cups bottled clam broth or fish stock
• 1 1/2 lbs unpeeled red potatoes, cut in half
• 4 medium tomatoes, cut in chunks
• 1 lb little-neck clams (cleaned and scrubbed)
• 2 lbs tiger shrimp (medium)
• Cilantro and Parsley, finely chopped - garnish
• Bread crumbs, garnish

Directions:

Roast Anaheim chiles under preheated broiler, turning until charred all around. Let cool, peel skin, remove seeds and stem, chop coarsely.

In large saucepan, heat oil until shimmering, add sausage and cook until tender, about 3 minutes. Add chopped roasted chiles, onion, garlic, thyme, bay leaves, optional crushed pepper, and generous pinch of salt and pepper. Cook 5 minutes until onions are translucent. Stir in wine and simmer over low heat until slightly reduced. Stir in clam broth, potatoes and tomatoes. Cover saucepan and cook over low heat stirring occasionally until potatoes are tender - 20-25 min. Add clams to saucepan, cover and cook over low heat 3 minutes. Add shrimp, cover and continue to cook until clams have opened (discard any clams that haven't opened). Season with salt and pepper.

Serve stew in a bowl and garnish with cilantro, parsley, and breadcrumbs.