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
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Ingredients
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4
cloves garlic, pressed or minced
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2
medium red or yellow onions, finely chopped
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1 teaspoon
dried oregano
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1 teaspoon
red pepper flakes
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1 1/2 teaspoons
kosher/sea salt
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1 teaspoon
coarsely ground black pepper
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1/4 cup
olive oil
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1
green pepper, chopped
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2 tablespoons
tomato paste
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1 1/2 cups
California Sauvignon Blanc (not New Zealand -- too grapefruity!)
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1
28oz can of whole plum tomatoes, chopped
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1/4 cup
marsala cooking wine
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1 cup
bottled clam juice
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1 cup
chicken stock
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1 pound
large shrimp, shelled and deveinded
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1 pound
sawai fillets, or red snapper fillets, cut into 1 1/2 inch chunks
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3 tablespoons
fresh Thai basil, chopped
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2 tablespoons
fresh lemon thyme
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1
lemon
Directions
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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.
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Stir in bell pepper and tomato paste and cook, stirring, 1 minute.
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Add wine and bring to boil. Boil until reduced by about half, 10 minutes or so.
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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.
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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.
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Serve immediately in bowls with sour dough bread! A lovely crisp rose is great with this dish.....
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