Portuguese Scallop Stew Food

PORTUGUESE SCALLOPS

Steps:

• Start by patting dry your scallops with paper towel to remove any water excess. Season scallops with salt and pepper.
• Heat 1 tablespoon olive oil in a frying pan over high heat until hot.
• Add half of scallops and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm. Repeat procedure with the remaining scallops.
• Once your second batch of scallops is out of the pan, stir in port wine and lemon juice, scraping pan to loosen browned bits.
• Add back scallops, add parsley and garlic and sauté for 30 seconds over high heat.

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
• Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

CIOPPINO

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

PORTUGUESE SCALLOP STEW

Steps:

• Prep vegetables. To shave the carrot, press down hard with a vegetable peeler to get thick shavings along the length. Fry bacon in a heavy-bottom skillet until crisp. Remove bacon from pan and set aside. Add onion, garlic, pepper, carrot, and celery to the bacon drippings. Cook over low heat for 10 minutes. Add tomatoes, stock, water, bay leaf, Worcestershire, thyme, and parsley. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add potatoes and simmer 15 minutes more or until potatoes are soft, but not mushy. Add scallops and simmer, uncovered, until scallops are cooked through, about 10 minutes. Coarsely chop bacon and sprinkle on top along with parsley or chives. Serve over or with crusty bread.

PORK AND SHELLFISH STEW

Steps:

• Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
• Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
• Transfer stew to large bowl. Garnish with olives and parsley and serve.

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
• Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
• Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

PORTUGUESE SHRIMP AND SCALLOPS

Steps:

• Melt butter and oil in a large skillet over medium heat.
• Add garlic and saute for one minute.
• Increase heat to high and add mushrooms. Saute until done.
• Add tomato paste and stir.
• Add wine and lemon juice and bring to a boil.
• Add shrimp and green onions. Cook one minute, stirring constantly.
• Add scallops and cook 3 minutes or until scallops are opaque.
• Season with salt and pepper and garnish with parsley.