Portugese Fish and Kale Stew
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