Hearty Fisherman's Stew

Hearty Fisherman's Stew - a delicious combination of Spanish Chorizo or Portuguese Linguiça, white fish, tomatoes, leeks, and lots of fresh parsley.

This fish stew is hearty and warming, and great for serving when the temperature outside begins to cool.

You can make this stew with any firm white fish. I made this stew with cod, which held up really nicely. You could also use halibut or swordfish, but I think that cod is pretty much ideal because it's less expensive and stands up to the stew ingredients.

I have never found Spanish chorizo in any of the grocery stores locally, but my friend Tara tipped me off to a Portuguese market just about two miles from my house that has a Spanish food section. I am so looking forward to trying real Spanish chorizo!

In the meantime, I have no problem finding linguiça, and always use it for recipes calling for Spanish chorizo.

This month, the Soup Saturday group in which I'm participating, which was started by Wendy of A Day in the Life on the Farm, has been charged with making comforting fall stews, a theme chosen by Colleen of Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice.

This Fisherman's Stew (or fisherperson's stew?) really fit the bill for me. It's also loaded with sautéed leeks, red bell peppers, and garlic along with the fish and sausage. It's thick and hearty, and the fish is cooked just right.

This stew is true comfort food. You can serve it as is, or add some cooked rice or pasta if you like.

In fact, we combined some of the leftover stew with some leftover penne tomato and spinach pasta and it was delicious!

Before the recipe, here are everyone's stew recipes for this month.

An InLinkz Link-up

fish, stew, cod, fisherman's stew, linguiça, chorizo

Stew, soup

American

Yield: 4 servingsAuthor: Karen Kerr

Hearty Fisherman's Stew Recipe

ingredients

• 2 tablespoons olive oil
• 12 ounces Spanish chorizo or Linguiça, cut into 1/2 inch slices
• 2 small or one large leek, white and light green parts, halved lengthwise, washed, and thinly sliced widthwise, about 1 1/2 cups
• 1 red bell pepper, stemmed, seeded, and cut into thin strips
• 4 cloves garlic, minced
• 1/2 cup white wine
• 2 teaspoons anchovy paste (optional)
• 2 teaspoons sugar
• 2 - 14 ounce cans diced tomatoes
• 1 - 8 ounce bottle clam juice
• 1 - 14 ounce can cannellini beans (white beans), drained and rinsed, and partially mashed with a fork
• 1/2 teaspoon crushed red pepper
• Salt and pepper to taste
• 1 1/2 pounds boneless white fish fillets cut into 2 inch chunks
• 1/3 cup chopped fresh parsley

instructions

1. In a Dutch oven, heat the oil and add the sausage. Cook for 5 to 7 minutes, until lightly browned. 
2. Add the leeks, red pepper, and garlic, and cook for 5 minutes. 
3. Add the wine and and simmer for one minute. 
4. Add the anchovy paste, sugar, tomatoes, clam juice, and beans 
5. Bring the mixture to a boil. Reduce to a simmer and cook uncovered for 10 minutes. Add salt and pepper to taste. 
6. Gently stir in the fish and parsley and cook covered for about 5 minutes. 

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