Portuguese Seafood Stew
Portuguese Seafood Stew made with clams, shrimp, scallops and chorizo comes together in minutes!
Foto: SkinnytasteIngredients
4 servings
- 3 dozen little neck clams (scrubbed and clean)
- 1 lb large shrimp (peeled and deveined)
- 1 lb bay scallops
- 1 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 1/2 onion (chopped)
- 1.75 oz 1 link chorizo sausage, sliced
- 1 large ripe tomato (diced)
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1/4 cup water
- 1 bay leaf
- 1/2 cup fresh parsley (finely chopped)
- kosher salt and fresh pepper to taste
Steps
In a large heavy pot, saute garlic and onion in olive oil over medium heat for about 3 to 5 minutes, until soft.
Add chorizo, tomatoes, wine, water, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes.
Add the clams, mix well and cover.
Cook about 5 minutes or until all the clams open (discard any closed clams).
Add shrimp and scallops and cook an additional 2-3 minutes, until seafood is completely cooked and the shrimp are opaque.
Ladle into bowls and top with a little fresh parsley.
Nutrition Facts
Macronutrients
Calories447
Source: Skinnytaste
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