PORTUGUESE LINGUICA STEW
Try to find real Portuguese sausage for this, whether it's linguica or chourico. A Spanish chorizo or longaniza would be good, but not a Mexican chorizo -- the spices are very different. In a pinch you can use hot Italian sausage.
Provided by Hank Shaw
Categories Soup
Time 1h5m
Number Of Ingredients 12
Steps:
- Rinse the beans out thoroughly and set aside.
- Heat the olive oil in a large pot over medium-high heat and sauté the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
- Add the white wine and cook this down by half.
- Add the collard greens, bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
- Uncover the pot and add the sausage and beans. Cook for another 10 minutes. Serve with ground black pepper.
Nutrition Facts : Calories 424 kcal, Carbohydrate 21 g, Protein 22 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 706 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
ANNA'S LINGUICA AND POTATO STEW
This hearty slow cooker dish concocted by my grandmother consists of linguica, potatoes, zucchini, onions, and bacon. You can add other vegetables like mushrooms and green beans, but I prefer the original recipe.
Provided by BN61079
Categories Soups, Stews and Chili Recipes Stews
Time 3h20m
Yield 16
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, cook the bacon until crisp and evenly brown. Drain, reserving juices, and break into bite-size pieces. Place the pieces in a slow cooker. Cook the onion and garlic in the reserved bacon juices over medium heat until tender. Drain, and place in the slow cooker. Quickly brown the linguica sausage in the skillet over medium-high heat, and place in the slow cooker.
- Add the potatoes, zucchini, tomato sauce, and red wine to the slow cooker, and season with parsley, basil, salt, and pepper. Stir to evenly distribute ingredients. Cover, and cook 2 1/2 hours on High, stirring occasionally, until the potatoes are tender.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 19.9 g, Cholesterol 28.8 mg, Fat 12.5 g, Fiber 2.4 g, Protein 10.5 g, SaturatedFat 4.6 g, Sodium 656.6 mg, Sugar 2.7 g
PORTUGUESE CHOURICO STEW
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g
PORTUGUESE STEW
A typical recipe much appreciated in our country. The Portuguese stew is prepared in various ways, try our recipe! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Potatoes, beef, Portuguese chouriço, farinheira (Portuguese smoked sausage), savoy cabbage HOW TO MAKE PORTUGUESE STEW: Cook the beef, chispe (pig paw), the pig's ear and the Portuguese chouriço in a pressure cooker with water seasoned with salt. When everything is cooked, remove to a plate and reserve the cooking water. Put the farinheira (Portuguese smoked sausage) and the blood sausage in a saucepan and bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 7 to 8 minutes. Turn off the heat, drain and set aside. Meanwhile, peel and wash the potatoes. Put them in a pan with the remaining cooking water, the savoy cabbage cut into pieces, the carrots cut into strips and the turnip. Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Turn off the heat and serve. YOU MAY ALSO LIKE: - Pork with Portuguese migas - Meat soup - Stewed meat with potatoes and peas - Portuguese pork with clams
Provided by Pedro Barbosa
Categories Meat, Recipes, Typical Portuguese dishes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Put the beef, chispe (pig paw), the pig's ear and the Portuguese chouriço in a pressure cooker with water seasoned with salt and simmer about 30 minutes. When everything is cooked, remove to a plate and reserve the cooking water. Put the farinheira (Portuguese smoked sausage) and the blood sausage in a saucepan and bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 7 to 8 minutes. Turn off the heat, drain and set aside.
- If you want to prepare rice with the stew: Remove a little of the cooking water into a saucepan and boil over high heat. When starts boiling, reduce to low heat, add the rice and season with a little salt. Stir and cook for about 10 minutes.
- Meanwhile, peel and wash the potatoes. Put them in a pan with the remaining cooking water, the savoy cabbage cut into pieces, the carrots cut into strips and the turnip. Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes.
- Turn off the heat and serve.
Nutrition Facts : Portuguese stew Nutrition facts Serves 6 Per Serving % DAILY VALUE Calories 889 Total Fat 37 g(47%) Saturated Fat 13.5 g(67%) Cholesterol 184 mg(61%) Sodium 1112 mg(48%) Total Carbohydrate 72 g(26%) Protein 64 g
BEST PORTUGUESE KALE SOUP
Cooking Chat's Best Portuguese Kale Soup is a delicious way to enjoy healthy kale! Sausage, beans and potatoes simmer along with the kale and plenty of garlic for a hearty, full-flavored soup.
Provided by Cooking Chat
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
- Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
- then the butternut squash and garlic. Cook for a minute or two.
- after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
- After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
- Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.
Nutrition Facts : Calories 334 calories, Sugar 7.5 g, Sodium 418.6 mg, Fat 5.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 10.7 g, Protein 18.3 g, Cholesterol 8.8 mg
PORTUGUESE FISHERMAN'S STEW
Steps:
- Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
- Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add leeks and onion; sauté until tender, about 8 minutes. Add garlic; sauté 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
- Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
- Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
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 STEW WITH TURKEY SAUSAGE
Steps:
- Serve this heart-friendly update of a classic recipe with hot, crusty bread. Look for turkey sausage in most markets. If unavailable, substitute spicy Italian pork sausage. If using white beans, pick over and discard and damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and let stand for about 3 hours. Drain the beans and place in saucepan with water to cover by 2 inches. Bring to boil, reduce heat to low and simmer gently, uncovered until tender, 60-90 minutes. drain the beans and set aside. Alternatively, drain the canned chick-peas and set aside. In an 8-qt heavy-bottomed stew pot over medium-high heat, warm the olive oil. Add the sausages and brown on all sides until golden, about 5 minutes. Using tongs, transfer to a dish and cut crosswise into pieces 1/2 inch thick; set aside. In the same pot over medium-high heat, add the onion slices and sauté, stirring, until soft and the browned bits from the pot bottom begin to cling to the slices, about 8 minutes. Add 2-3 Tbsps. of the chicken stock if needed to keep the onion from sticking. Slowly add the remaining stock, scraping the pot bottom with large spoon. Return the sausage to the pot, along with the bell pepper, squash or sweet potato, tomatoes, and juices, thyme, cayenne pepper, bouquet garni, kale and the reserved beans. Stir well and bring to a simmer. Cover and simmer gently over medium-low heat until the kale is tender and the flavors have developed, about 45 minutes. Season to taste with salt and pepper. Spoon into warmed bowls and serve.
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- If using fresh whole clams, remove as much sand and dirt as possible from the outer shells by rinsing and scrubbing. Then soak them in water for about 15-20 minutes to remove sand from inside the shells.
- Add about 1 ½ cups water to a 6 quart stockpot and bring it to a boil. Add the clams, cover and remove once the shells open, about 5 - 10 minutes. Strain the clam broth and reserve. You’ll get about 2 ½ cups clam broth give or take a half cup either way. Let the clams cool for a few minutes and then remove the clam meats and chop, if desired.
- If using canned clams, simply strain the clams from the juice and reserve the juice. You’ll get about 1/2 cup of clam juice per can. You may need to purchase some additional bottled clam juice to be added to the stew.
- Melt butter over medium heat in a 5-6 quart stock pot and add chourico sausage. Saute about 5 minutes, until lightly browned. Stir often to prevent burning.
KALE AND POTATO SOUP WITH TURKEY SAUSAGE RECIPE | MYRECIPES
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- In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
- Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
- Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
- Menu Suggestions: An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
ED'S PORTUGUESE FISH STEW RECIPE - MICHAEL ... - FOOD & WINE
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5/5 Category StewsServings 6Total Time 1 hr 30 mins
- Roast the Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then coarsely chop them.
- In a large saucepan, heat the olive oil until shimmering. Add the sausage and cook over moderate heat, stirring, just until the fat starts to render, about 3 minutes. Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, crushed red pepper and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the wine and simmer over moderately low heat until slightly reduced, about 3 minutes. Stir in the clam broth, potatoes and tomatoes. Cover the saucepan and cook over low heat, stirring occasionally, until the potatoes are just tender, about 25 minutes.
- Add the clams to the saucepan, cover and cook over moderately low heat for 3 minutes. Gently stir in the cod and mussels, cover and cook until the clams and mussels have opened and the cod is just white throughout, about 10 minutes; discard any shellfish that haven’t opened. Season with salt and pepper. Ladle the fish stew into shallow bowls and garnish with cilantro and parsley. Serve with crusty bread.
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- Portuguese Kale, Tomato, and Sausage Soup (Caldo Verde) Caldo verde is the Portuguese version of comfort food. The soup is brimming with flavor from potatoes, greens, and sausage.
- Shrimp Mozambique in Garlic Based Sauce. Don’t be confused by this dish’s name. Mozambique is located in Africa, but shrimp Mozambique is authentically Portuguese.
- Azores Beef Stew With Potatoes (Molha de Carne) Molha de carne is a hearty and flavorful soup loaded with not just beef but potatoes as well. Apart from its rich, savory flavor, this stew also makes your kitchen extra-fragrant.
- Portuguese Fish Stew (Caldeirada) Caldeirada is a light stew with fish or shellfish as its main protein. Also loaded with bell pepper, potatoes, and onions, this stew is healthy, hearty, and a complete meal in itself.
- Portuguese Sweet Bread. The Portuguese love their bread as much as we do, and this is only the first of many featured in this list. Portuguese sweet bread is popular during Easter, but it’s so good, you’ll want to have it around all year round.
- Azore Style Feijos (Beans) Feijoa is Portuguese for beans. This bean stew is thick, creamy, and bursting with flavor! How can it not be, when it has allspice, cloves, cinnamon, and cumin as its seasonings?
- Portuguese Tomato Soup with Poached Eggs and Bread. If you’re too busy tonight but still want to serve something epic to the family, look no further than this recipe.
- Portuguese Prego Rolls. Prego rolls are insanely delicious sandwiches with juicy grilled steak as it’s filling. One look at this sandwich already tells you just how amazing it is.
- Portuguese Chicken (Peri-Peri Chicken) with Crispy Potatoes. Besides egg custard tarts, peri-peri Chicken is perhaps the most popular Portuguese dish there is.
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