Name: Surf Restaurants Portuguese Seafood Stew Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 300 g Haddock fillets; 400 g Mussels; 400 g Clams; 200 g Scallops; 250 g Shrimp, peeled and deveined; 150 g Chourico sausage, sliced; 400 g Canned diced tomatoes; 500 ml Fish stock or vegetable broth; 200 ml White wine; 4 cloves Garlic, minced; 1 medium Onion, chopped; 1 tsp Paprika; 2 leaves Bay leaves; 2 tbs Fresh parsley, chopped; 1 tbs Fresh thyme, chopped; to taste Salt; to taste Black pepper; 2 medium Potatoes, diced; 1 loaf Ciabatta bread

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

haddock, mussels, clams, scallops, shrimp, chourico, aromatic tomato broth, potatoes, garlic, herbs, grilled ciabatta

Chop the onion and garlic. Dice the potatoes into small cubes. Slice the chourico sausage and set aside the seafood.

Prepare the Ingredients

Slice the ciabatta loaf in half lengthwise for grilling later.

Prepare the Ciabatta

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Add the sliced chourico sausage to the pot and cook for another 3-4 minutes until it begins to brown.

Add Chourico

Stir in the canned diced tomatoes, fish stock or vegetable broth, white wine, paprika, bay leaves, and diced potatoes. Bring to a boil, then reduce the heat to a simmer.

Create the Broth

Cover the pot and let it simmer for about 15 minutes, or until the potatoes are tender.

Simmer

Add the haddock, mussels, clams, scallops, and shrimp to the pot. Season with salt and black pepper to taste.

Add Seafood

Cover the pot and cook for an additional 5-7 minutes, until the seafood is cooked through and the mussels and clams have opened.

Cook the Seafood

Remove from heat, stir in the chopped parsley and thyme. Discard any unopened clams or mussels.

Finish with Herbs

Ladle the stew into bowls and serve hot with the grilled ciabatta on the side.

Serve

Haddock fillets

Mussels

Clams

Scallops

Shrimp, peeled and deveined

Chourico sausage, sliced

Canned diced tomatoes

Fish stock or vegetable broth

White wine

Garlic, minced

Onion, chopped

Paprika

Bay leaves

Fresh parsley, chopped

Fresh thyme, chopped

Salt

Black pepper

Potatoes, diced

Ciabatta bread