Dried, cured sausages from Portugal or Spain, like chouriço or chorizo, are highly seasoned and add a smoky, rich flavor to seafood dishes. Mexican-style chorizo is a fresh, uncooked sausage and can be used here as well, but needs to be removed from its casing and crumbled into the pan. If the sausage has a papery casing, like pepperoni or soppressata, remove it before slicing.
Ingredients
2 tablespoons extra virgin olive oil, plus more for drizzling
4 ounces Portuguese chouriço or Spanish chorizo, casing removed, thinly sliced
1 small yellow or white onion, thinly sliced
½ cup sliced roasted red bell peppers
2 medium Yukon gold potatoes, about 12 ounces, peeled and cut into ½-inch chunks
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
2 medium tomatoes, about 10 ounces, cored and coarsely chopped
1 cup bottled clam juice
2 (6-ounce) white fish fillets, such as rockfish, cod, lingcod, or halibut, cut into 2-inch pieces Available in our Seafood Subscription Box
Salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
Crusty bread for serving
Directions
Sauté the Chouriço
In a large skillet or shallow Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Add the chouriço and cook, stirring, until lightly browned and the oil turns bright orange, about 2 minutes. Using a slotted spoon, transfer the chouriço to a plate.
Sauté the Aromatics
Add the onion, roasted pepper, potatoes, and the remaining oil to the pan and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until lightly browned and the potatoes are beginning to soften, 8 to 10 minutes. Stir in the garlic and paprika and cook until fragrant, about 30 seconds.
Build the Stew
Stir in the tomatoes and cook, stirring occasionally, until just beginning to break down, about 5 minutes. Return the chouriço to the pan. Add the clam juice, bring to a boil, and cook over high heat until reduced by half, about 6 minutes. Add the fish, nestling it into the liquid, and season lightly with salt and pepper. Cover and simmer over low heat until the potatoes are tender and the fish is cooked through, 5 to 8 minutes.
Finish and Serve
Divide the stew between shallow bowls. Drizzle with olive oil and garnish with parsley. Serve crusty bread alongside to soak up the juices.
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Pro Tips
Pair it Up
Pair this classic Portuguese stew with a fruity white wine like Quinta da Fonte Souto Branco or a brightly acidic vinho verde with crisp citrus notes.
Ingredient Subs
Andouille or kielbasa are fine substitutes if chorizo is hard to find.
