Portuguese Fisherman's Stew

By Dr_Mom

Ingredients

• 1/4 cup dry white wine
• 1 generous pinch of saffron threads
• 3 tablespoons olive oil
• 1 1/4 cups coarsely chopped leeks
• 1 cup coarsely chopped onion
• 1 tablespoon minced garlic
• 3 cups fish stock or bottled clam juice
• 1 14 1/2-ounce can diced tomatoes in juice
• 1/2 teaspoon dried oregano
• 6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
• 20 mussels, scrubbed, debearded
• 12 littleneck clams, scrubbed
• 4 5-ounce cod fillets
• Yellow cornmeal
• 1/4 cup chopped fresh parsley

Details

Servings 4

Preparation

Step 1

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.