June 23, 2014
6 Ratings
  • Serves six
Author Notes

This is an adaptation of a recipe gleaned from a community cookbook from Portuguese Hall in the Pocket Area of Sacramento, California. Every year the Hall would host a "Crab Feed" which featured, in addition to Crab, this wonderful San Franciscan take on Portuguese Fish Stew...... —Ali Borchardt

What You'll Need
  • 4 cloves garlic, pressed or minced
  • 2 medium red or yellow onions, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher/sea salt
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup olive oil
  • 1 green pepper, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 cups California Sauvignon Blanc (not New Zealand -- too grapefruity!)
  • 1 28oz can of whole plum tomatoes, chopped
  • 1/4 cup marsala cooking wine
  • 1 cup bottled clam juice
  • 1 cup chicken stock
  • 1 pound large shrimp, shelled and deveinded
  • 1 pound sawai fillets, or red snapper fillets, cut into 1 1/2 inch chunks
  • 3 tablespoons fresh Thai basil, chopped
  • 2 tablespoons fresh lemon thyme
  • 1 lemon
  1. Cook garlic, onions, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes.
  2. Stir in bell pepper and tomato paste and cook, stirring, 1 minute.
  3. Add wine and bring to boil. Boil until reduced by about half, 10 minutes or so.
  4. Add tomatoes with their juice, Marsala, clam juice, chicken stock, basil, and thyme and simmer, covered, 30 minutes. Taste and season with salt and pepper if needed.
  5. While stew is simmering, lightly season fish fillets, and shrimp with salt and lemon juice. Add fish fillets, once pot has returned to a simmer, cook 5 minutes. Add shrimp and turn off heat. Dish is done when shrimp is curled and opaque.
  6. Serve immediately in bowls with sour dough bread! A lovely crisp rose is great with this dish.....

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