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Portuguese Fish Stew Recipe

Portuguese Fish Stew

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

Showing 1-10 of 15

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  • on June 17, 2012

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    I normally like Tyler's recipes, but I found this one disappointing. It came out a bit one-note and lacking in depth of flavor. It tasted better the next day, after it had some time for the flavors to meld.

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  • on February 05, 2012

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    This recipe is absolutely amazing, I can see using it often in the future. I used cod, and only used two quarts of stock. Fabulous. This is also an impressive dish for company.

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  • on January 14, 2012

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    My husband and I loved this recipe! My only substitution was dried oregano for fresh, but other than that, followed it to the tee and I was surprised at how delicious it was with so much Kale! Great way to get in your veggies. It appears to have made much more then 6 servings however.

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  • on March 30, 2011

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    I consider myself to be a fairly good cook and have a desent pallet for combining taste and texture. This recipe knocked it out of the park!! One of if not the best I have cooked to date! I did use chorizo and 20 ounces versus 16 and the flavor was amazing!
    thanks for a great recipe!!

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  • on January 17, 2011

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    This stew was very good. The prep/cooking time was about 1 hour 15 minutes. I used a 12 quart stock pot. Aside from the authenticity aspect, I think you can get away with not using the clams, if they are too expensive. The garlic bread was very good too. This was a nice hearty meal.

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  • on December 05, 2010

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    Outstanding and easy to put together after extensive prep (cleaning clams, shucking shrimp (I added a pound because we love Gulf shrimp. Used Spanish chorizo because linquica not available and cut it in half (also pre-boiled chorizo to reduce fat. Served it at dinner party and everyone agreed it's a keeper. Leftovers pretty good the next day, too. Be sure to use a really big stock pot!

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  • on January 19, 2010

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    I live in Massachusetts and this is my go to recipe in the winter! I use linguica in the soup instead of chorizo and it's so amazing! I also add a few sprinkles of red chili flakes for some heat. Thanks for this recipe Tyler!

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  • on June 03, 2009

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    I had great expectations for this recipe and it turned into an incredible waste of time and money. These are not inexpensive ingredients and combined into a flat, tasteless mess. Even the bread was a waste. Everything had to be thrown out after one bite. Based on the other reviews it's like I followed a whole different set of directions. The proportions aren't even right. I used a seven quart pot and it overflowed!

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  • on December 04, 2007

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    I tried this at the last minute after work for my wife and I. I only substituted dried oregano (about 1 tbsp since I didn't have any fresh and I used shrimp with tail shells on them since wifey is allergic to clams. The prep was easy since I'm fairly fast at chopping and slicing and it was unbelievable. I barely added any salt to the liquid when it called for it. I may have put a pinch if any since the chorizo and the broth(used regular had plenty in it. I did add some fresh cracked pepper. My wife and even my 2 and 3 year were feasting!! For the crusty bread go easy on the salt especially if you are using coarse kosher or sea salt. The olive oil and herbs don't need a bunch of salt. Yummo as Rachel Ray says.

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  • on December 01, 2006

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    Wow, Tyler really did a number on this one. I thought it would be just good but it turned out awesome! It was so easy! I'm totally convinced that gourmet doesn't have to be difficult. All of the ingredients are available at any major organic store and if you don't want to spend the money on sea bass, go for some cod, or increase the amount of clams. I'm tempted to try all kinds of different sausage the next time or go for the fresh herb recipe since I went for all dry herbs.

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