• Post last modified:May 18, 2023
  • Post category:Food
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Portugese Fish and Kale Stew

Recipe by David Fionda


Prep time


Cooking time






  • ¼ cup extra-virgin olive oil

  • 12 ounces linguiça, cut into 1/4-inch slices

  • 1 large yellow onion (about 1 pound), cut in half lengthwise and thinly sliced lengthwise (about 4 cups)

  • 2 medium-size fresh Cubanelle chiles, halved lengthwise, seeded, and sliced crosswise

  • 6 large garlic cloves, sliced

  • ½ cup white wine

  • 1 28 ounce can San Marzano tomatoes peeled and mashed by hand with juices

  • 2 bottles clam juice

  • 2 bay leaves

  • 1 ½ teaspoons paprika

  • ½ teaspoon saffron threads, crushed

  • 3 cups packed chopped kale

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 8 littleneck clams

  • 8 ounces peeled and deveined tail-on raw frozen large shrimp

  • 1 package mussels scrubbed and debearded

  • 12 oz haddock filets

  • 12 oz small red bliss potatoes, quartered


  • Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render, about 3 minutes.
  • Add onion, chiles, and garlic; cook, stirring often, until vegetables are just softened, 5 to 7 minutes.
  • Add wine to mixture in Dutch oven; cook, scraping up any browned bits from bottom of Dutch oven, until nearly evaporated, about 2 minutes.
  • Add crushed tomatoes and juices, clam juice, bay leaves, paprika, potatoes, and saffron and 1/2 cup water.
  • Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 15 minutes.
  • Steam little necks for 3 minutes in a separate pan since they take longer to open
  • Stir kale, salt, and black pepper into stew.
  • Place clams, shrimp, haddock, and mussels into stew.
  • Cover and increase heat to medium-high; cook until mussels and clams open and shrimp and squid are just cooked through, 4 to 6 minutes.
  • Serve with Emeril's Aioli Crostini

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